Corner  Book  Shop 

102  Fourth  Ave. 
New  York  3,  N.  Y 


PIPE  ORGAN 


COOK  BOOK 


Compiled  by  Ladies  of 

FIRST  PRESBYTERIAN  CHURCH 

ALEDO,  ILLINOIS 

1896 


Revised  and  Enlarged  by  the  Ladies  Social  Circle 
FIRST  PRESBYTERIAN  CHURCH 
ALEDO,  ILLINOIS 
1907 


THIRD     EDITION 
19  11 


« 


PRESS  OF 

THE  TIMES  RECORD  COMPANY 

ALEDO,  ILLINOIS 


tfc  INDEX. 

Soups 7- 1 1 

Oysters   and   Fish    1 1-15 

Eggs    .      15-17 

Meats    l7~29 

Vegetables    29-36 

Salads  and  Salad  Dressings   37_47 

Bread  and   Rolls    48-56 

Breakfast  and  Other  Dishes .      57-64 

Pastry    «< 64-74 

Puddings    74_92 

Desserts,  Ice  Cream,  and  Ices   93"99 

Fruit    99-104 

Pickles  and   Catsups    105-1 14 

Loaf   Cake    1 15-123 

Layer    Cake    123-134 

Cake  Fillings    134-136 

Ginger-Bread,  Cookies,  Doughnuts,  Etc 137-148 

Chafing   Dishes    148-150 

Sandwiches    150-152 

Confectionery    I53_I57 

Beverages 157-158 

Miscellaneous    159-165 

Menus    165-167 


Good  people  seek  some  quiet  nook, 
Throw  off  your  cares  and  take  a  look, 
And  we  will  in  our  little  book, 
Tell  you  how  Aledo  ladies  cook. 

No  matter  what  they  undertake, 
Whether  fry,  or  stew,  or  bake ; 
They  never  fail,  or  make  mistake, 
But  choicest  dainties  always  make. 

And  now  their  secrets  they  reveal, 
So  when  you  tired,  or  hungry  feel, 
Don't  to  a  doctor  make  appeal, 
But  cook  yourself  a  good  square  meal. 


"We  may  live  without  poetry,  music  and  art; 
We  may  live  without  conscience  and  without  heart; 
"We  may  live  without  friends ;  we  may  live  without  books, 
But  civilized  man  cannot  live  without  cooks. 
He  may  live  without  books — what  is  knowledge  without  griev- 
ing? 
He  may  live  without  hope — what  is  hope  but  deceiving? 
He  may  live  without  love — what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining?" 


SOUPS. 


"Cap— What's  there? 

1st  Servant — Things  for  the  cook,  sir;   but  I  know  not  what." — 
Romeo  and  Juliet. 

CELERY  SOUP. 

One  large  head  of  celery  cut  into  inch  pieces,  put  it  into 
2  quarts  of  stock  and  let  it  simmer  an  hour,  or  until  the  celery- 
is  very  soft.  Strain  and  put  on  to  boil  again.  Put  a  table- 
spoonful  of  butter  in  a  small  sauce  pan  and  when  melted  and 
bubbling  stir  in  a  large  tablespoon  of  flour  quickly,  then  add 
gradually  a  cup  of  the  soup  and  stir  vigorously  till  perfectly 
smooth.  When  this  boils  and  thickens  stir  into  the  soup.  Put 
the  yolks  of  2  eggs  in  a  cup  and  beat  until  light,  fill  the  cup  up 
with  rich  milk,  add  to  the  boiling  soup,  let  come  to  the  boiling 
point  and  serve.  Mrs.  E.  J.  McKinney. 

CREAM  OF  CELERY  SOUP. 

Boil  12  stalks  of  celery  cut  in  small  pieces  in  3  pints  of 
water  for  one-half  hour.  Add  one-half  onion  and  2  blades  of 
mace  and  pass  through  a  sieve.  Mix  1  tablespoonful  of  butter, 
add  to  the  soup  with  a  pint  of  milk  and  salt  and  pepper  to 
taste.  A  cupful  of  cream  added  just  before  serving  makes  a 
great  improvement.  Mrs.  D.  M.  Candor. 

BLACK   BEAN   SOUP. 

One  pt.  black  beans,  2  qts.  cold  water,  2  teaspoonfuls  salt, 
1  small  onion,  1  salt  spoonful  pepper,  one-fourth  salt  spoonful 
cayenne,  1  salt  spoonful  mustard,  1  tablespoonful  flour,  2 
tablespoonfuls  butter,  1  lemon,  2  hard  boiled  eggs.  Have 
about  two  quarts  when  done.  Rub  the  beans  through  a  sieve, 
put  to  boil  again,  add  salt,  pepper  and  mustard.  When  boil- 
ing thicken  it  with  flour  and  butter  which  have  been  cooked 


8 

together.     Cut  lemon  and  eggs  in  dish  and  pour  soup  over 
them.  Clarance  Brock  Dickerson. 

NOODLE  SOUP. 

Two  well  beaten  eggs,  a  pinch  of  salt,  enough  flour  to 
make  very  stiff.  Knead  until  as  smooth  as  glass,  take  piece 
size  of  walnut,  roll  thin  as  wafer.  When  all  dough  is  rolled 
out  roll  the  pieces  together  as  for  roll  jelly  cake,  cut  in  very 
narrow  strips,  then  stir  slowly  into  boiling  broth,  well  season- 
ed, half  hour  before  serving.  Mrs.  S.  Adams. 

NOODLES. 

Take  one  Qgg,  i  tablespoonful  of  butter,  i  cupful  of  sour 
milk,  i  teaspoonful  of  soda,  and  flour  enough  to  make  roll 
thin.     Cut  in  fine  strips  and  drop  in  boiling  beef  soup. 

Mrs.  \Y.  R.  Marsh. 

CORN   CREAM   SOUP. 

One-half  cup  of  melted  butter,  hot,  one-half  cup  sifted 
flour,  one-half  can  of  corn ;  add  I  pint  of  soup  stock,  I  quart  of 
sweet  milk,  hot,  stir  constantly  and  boil  one-half  hour  longer. 
Run  through  a  sieve  or  colander,  add  salt  and  nutmeg.  This 
is  enough  for  ten  people.     Do  not  use  pepper. 

Mrs.  Agnes  Elliott. 

CREAM    OF   CORN   SOUP. 

To  each  quart  of  corn  cut  from  the  cob,  or  canned  corn. 
add  3  pints  of  water,  boil  until  tender,  and  then  add  2  ounces 
of  butter  that  has  been  well  mixed  with  1  tablespoonful  of 
flour,  boil  for  15  minutes  more,  season  with  salt  and  pepper  to 
taste,  and  just  before  serving  add  a  heaping  cupful  of  whipped 
cream.  Mrs.  D.  M.  Candor. 

CREAM   OF  CORN. 

Add  to  one  can  of  corn,  or  green  corn  grated  to  the  amount 
of  one  can,  one  pint  of  water,  let  this  simmer  five  minutes,  then 


add  to  it  three  cups  of  milk,  place- in  a  stew  pan  two  tablespoons 
of  butter,  two  tablespoons  of  flour,  a  little  pepper,  one  table- 
spoon minced  onion  and  the  sieved  yolks  of  two  hard  boiled 
eggs.  Let  this  cook  to  a  bubbling  and  add  to  it  one  cup  milk. 
When  well  mixed  add  the  corn  and  milk.  Let  all  simmer  a  mo- 
ment, strain  through  a  wire  sieve  and  salt  to  taste,  serve  hot. 

Mrs.  J.  T.  Jobe. 

Mrs.  C.  W.  Cole. 

TOMATO  SOUP. 

One  pint  tomatoes,  3  pints  boiling  water.  Let  these  boi' 
then  add  1  pint  milk,  1  teaspoonful  soda,  season  to  taste  with 
butter,  pepper  and  salt.  Mrs.  J.  G.   Sexton. 

TOMATO  SOUP. 

Take  1  can  tomatoes  and  2  sliced  onions,  boil  one  hour, 
strain,  add  a  little  soda  (about  the  size  of  2  beans)  and  1  quart 
of  milk,  salt  and  pepper  to  taste,  butter  about  the  size  of  a 
hickory  nut,  let  come  to  a  boil  and  serve  at  once. 

Mrs.  C.  K.  Marquis. 

TOMATO  SOUP. 

Strain  1  can  of  tomatoes  and  boil  with  one  pint  of  chicken 
or  beef  stock,  and  one-half  pint  of  water  if  tomatoes  are  thick. 
Add  butter  size  of  walnut.  Pour  in  slowly  Avhile  boiling  one- 
half  teacup  of  cream  into  which  1  tablespoonful  of  llonr  has 
been  smoothly  beaten.     Avid  salt  and  a  very  little  red  perper. 

Pearl  Love. 

TOMATO  SOUP. 

One  quart  soup  stock,  one  quart  tomatoes  strained,  one 
onion  chopped  fine.  After  they  have  boiled,  add  one  coffee  cup 
milk,  salt,  pepper  and  a  little  thickening  just  before  serving. 

Minota  Bassett. 


10 
CONSOMME. 

Chop  one  pound  lean  beef,  mix  with  it  a  sliced  onion  or 
carrot,  six  eggs  "shells  and  all"  and  a  little  salt  and  pepper. 
Mix  thoroughly  with  3  quarts  of  cold  stock  and  put  in  a  sauce 
pan  on  range  to  let  it  come  to  a  boil,  skimming  from  time  to 
time,  so  that  it  may  not  burn.  After  boiling  very  slowly  fif- 
teen minutes,  strain  through  napkin  and  your  consomme  will 
be  ready  to  serve.  If  attention  is  paid  to  this,  soup  should  be 
as  clear  as  champagne.  From  this  consomme  a  variety  of 
soups  can  be  made.  Mrs.  T.  Hartzelle  Cobb. 

ASPARAGUS  SOUP. 

One  bunch  asparagus  boiled  in  a  quart  of  salted  water 
for  20  minutes.  Press  asparagus  through  a  colander.  Put  a 
quart  of  milk  in  double  boiler  adding  a  little  parsley  and  a 
piece  of  onion.  For  thickening  use  two  ounces  of  butter  and 
3  spoonfuls  of  flour  rubbed  together  and  thinned  with  milk, 
then  stir  into  boiling  milk  until  it  thickens.  Add  to  the  aspar- 
agus. Mrs.  Vic  Bassett. 

VEGETABLE  SOUP. 

Use  a  quart  of  boiled  beans  strained  through  a  colander. 
Boil  together  3  sliced  potatoes,  1  onion,  either  fresh  celery  or 
celery  salt,  a  little  rice  and  any  other  vegetable  desired.  If  a 
smooth  soup  is  preferred  strain  the  vegetables  through  a  col- 
ander, add  the  beans,  season  to  taste.  Use  either  soup  stock 
or  a  generous  amount  of  butter.  Mrs.  Vic  Bassett. 

VARIETY   VEGETABLE   SOUP. 

Take  two  quarts  of  beef  stock.  Cook  till  tender  1  sliced 
carrot,  1  turnip,  2  potatoes,  2  small  onions,  1  cup  of  chopped 
cabbage  (not  too  fine  )and  1  cup  brown  beans.  All  vegetables 
can  be  cooked  together  except  the  brown  beans  which  should 
be  boiled  separately  and  a  little  soda  added  to  the  first  water. 


m 


11 


About  half  hour  before  serving  put  all  vegetables  in  the  stock 
and  boil  slowly  till  ready  to  serve.     Salt  and  pepper  to  taste. 

Mrs.  W.  J.  Graham. 

OYSTERS  AND  FISH. 

OYSTERS. 

'It  is  unseasonable  and  unwholesome  in  all  months  that  have  not 
an  R  in  their  names  to  eat  an  oyster." — Butler. 

OYSTER   PIE. 

Take  I  pint  of  oysters  and  the  same  amount  of  sweet- 
breads, put  the  sweetbreads  on  to  cook  in  boiling  water,  cook 
one-half  hour,  let  cool  and  separate  with  a  fork.  Make  a  rich 
gravy,  using  the  liquor  in  which  the  sweetbreads  were  boiled, 
then  make  a  dough  as  for  baking  powder  biscuit,  using  butter 
instead  of  lard,  line  the  bottom  and  sides  of  a  pan  with  crust, 
put  in  a  layer  of  oysters  and  sweetbreads  in  about  equal  pro- 
portions, sprinkle  with  pepper  and  salt  and  bits  of  butter,  then 
a  layer  of  gravy,  then  more  oysters  and  sweetbreads  until  all 
are  used,  cover  with  a  crust,  bake  20  minutes,  a  golden  brown. 

S.  E.  Peterson. 

OYSTER    SANDWICHES. 

To  1  quart  solid  oyster  meats  allow  one-half  cup  melted 
butter,  one-half  cup  sweet  cream,  8  soda  crackers,  whites  of  3 
eggs.  Chop  the  oysters  fine,  roll  the  crackers  to  a  dust,  beat 
the  white  of  the  eggs  stiff,  mix  the  ingredients  and  cook  in  a 
double  boiler  till  a  smooth  paste  is  formed.  When  very  cold 
cut  in  thin  slices  and  lay  between  thin  slices  of  buttered  bread. 

Mrs.  O.  M.  Hammond. 

ESCALLOPED   OYSTERS. 

Crush  the  desired  quantity  of  crackers,  put  a  layer  in  the 


12 


the  OYi 


1x)ttom  of  a  buttered  dish,  moisten  with  some  of  thWtyster 
liquor,  next  put  a  layer  of  oysters,  season  with  salt,  pepper  and 
plenty  of  butter,  repeat  till  the  dish  is  full,  having  the  last 
layer  of  crackers  stuck  with  bits  of  butter.  Pour  over  enough 
rich  milk  to  moisten  well,  bake  about  one-half  hour. 

Mrs.  Jos.  C.  Gilmore. 

ESCALLOPED   OYSTERS. 

One  pint  of  rolled  crackers,  one  pint  of  oysters,  three- 
fourths  cup  of  milk,  one-half  cup  melted  butter,  salt  and  pep- 
per to  taste.  Stir  the  crackers  and  oysters  together  first,  add 
butter  and  milk,  stir  again,  put  in  bake  dish  and  sprinkle  with 
cracker  crumbs.  Elizabeth  Winders. 

LITTLE    PIGS    IN    BLANKETS. 

Take  as  many  large  oysters  as  are  desired,  season  with 
salt  and  pepper,  cut  very  thin  slices  of  fat  bacon;  wrap  each 
oyster  in  a  slice  of  bacon  and  fasten  with  a  wooden  skewer,  put 
in  a  hot  skillet  and  cook  just  long  enough  to  crisp  the  bacon. 

Blanche  McKinney. 

OYSTER   COCKTAILS. 

Juice  of  one-half  lemon,  one-half  teaspoon  vinegar,  8 
drops  Tobasco  sauce,  one-half  teaspoonful  horse-radish,  one- 
third  teaspoon ful  tomato  catsup,  add  eight  blue  points,  let 
stand  five  minutes  and  serve  very  cold  in  tall  glasses. 

Mrs.  M.  E.  Wharton. 

FISH. 

"This  fish  was  well  fished  for.' — Winter's  Tale. 

FISH   TURBOT. 

Take  a  white  fish — any  dry  white  meated  fish  wrill  do — 
about  3  pounds  in  weight,  steam  until  quite  tender,  pick  apart, 
removing  bones  and  skin.  Make  a  white  sauce  of  I  pint  of  sweet 


13 

milk,  small  cup  of  flour,  three-fourths  cup  of  butter,  season 
well  and  cook  until  flour  is  thoroughly  done.  Put  in  a  baking 
dish,  alternate  layers  of  fish  and  sauce,  cover  with  cracker 
crumbs  and  bake  20  minutes  to  one-half  hour. 

Mary  O.  McKinney. 

SALT   FISH    BALLS. 

One  cup  raw  salt  fish,  1  pint  potatoes,  1  teaspoonful  but- 
ter, 1  egg  well  beaten,  one-fourth  salt  spoonful  pepper.  Wash 
the  fish,  pick  in  half  inch  pieces  free  from  bones.  Pare  the  pota- 
toes, put  fish  and  potatoes  in  a  stew  pan,  cover  with  boiling 
water,  boil  until  the  potatoes  are  soft.  Drain  off  water,  mash 
and  beat  the  fish  and  potatoes  till  very  light,  add  butter  and 
pepper.  When  slightly  cooled  add  the  egg,  and  more  salt  if 
needed.     Take  tablespoonful  and  drop  in  hot  lard,  fry  brown. 

Mrs.  A.  M.  Byers. 

CODFISH  STEW. 

Soak  in  cold  water  one  and  one-half  cups  of  shredded  cod- 
fish for  a  couple  of  hours,  drain  and  par-boil,  drain  and  add 
enough  sweet  milk  to  cover  well,  season  with  pepper  and  but- 
ter and  a  little  salt.  When  the  milk  comes  to  a  boil  thicken 
with  two  tablespoonfuls  of  flour  or  corn  starch,  boil  until  it 
thickens.  Laurena  Oliver. 

BAKED   FISH. 

Scale,  wash  and  wipe  a  medium  sized  fish,  stuff  with  a 
plain  dressing,  put  in  a  pan  of  water,  salt,  pepper  and  but- 
ter. Bake  until  tender,  and  a  nice  brown.  When  ready  to 
serve  lift  out  the  fish,  make  a  thick  gravy  well  seasoned  and 
pour  over  it.  Mrs.  H.  S. 

BAKED   FISH. 

A  well  dressed  fish,  salt  thoroughly  and  fill  with  bread 
dressing  as  for  chicken,  garnish  with  onions  and  add  a  little 
chopped   onion   to   the   dressing.      Pepper,   salt   and    flour   as 


14 

roast  beef,  bake  in  a  moderate  oven,  basting  often,  and  serve 
with  white  sance.  If  preferred,  parsley  may  be  used  instead 
of  onions.  Ora  B.  Mertz. 

TO  FRY  FRESH    FISH. 

Clean,  roll  in  flour,  fry  in  butter  or  fresh  lard,  salt.  Keep 
well  covered  while  cooking.  When  well  done  lift,  pour  good 
cream  in  spider,  l^t  boil,  pour  over  fish,  serve  hot. 

|  .  ,^_  Mrs.  Theresa  Dool. 

PLANKED    WHITE    FISH. 

Fish  cooked  in  this  way  is  fine  and  not  much  more  trou- 
ble than  cooked  the  ordinary  way.  Have'a  two  inch  plank 
made  from  hard  wood,  oak  is  best,  about  the  size  of  a  large 
platter.  When  ready  for  use  put  in  the  oven  and  heat  very 
hot,  split  fish  down  the  back,  wipe  dry  and  put  it  skin  down 
on  the  hot  plank  and  keep  the  oven  quite  hot  for  ten  minutes, 
then  baste  with  2  tablespoons  of  butter,  1  of  water,  1  teaspoon 
of  salt  and  a  pinch  of  cayenne  pepper.  After  basting  bake 
more  moderately  about  30  minutes  putting  on  a  very  little  of 
the  sauce  at  a  time,  basting  at  intervals  of  10  minutes.  Re- 
move plank  to  platter  and  garnish  with  any  suitable  garnish 
such  as  potato  chips,  parsley  and  slices  of  lemon. 

Mrs.  J.  H.  Ramsey. 

FRIED  FISH. 

Clean  nicely,  wipe  dry,  rub  with  salt  and  roll  in  corn 
meal  or  flour,  then  put  in  skillet  containing  plenty  of  hot  lard 
and  butter,  fry  till  brown.     Do  not  cover  skillet. 

Mrs.  M.  Sponsler. 

FRIED  FROGS. 

Lay  the  frogs  in  a  pan  of  hot  butter,  pour  over  two  table- 
spoonfuls  of  water,  making  a  hot  steam  and  cover  quickly. 
A  very  little  salt.  Mrs.  Anne  Roberts. 


15 

*  -—«*■«—  SALMON-LOAF. 

-Drain  aiv  ntents  of  onecanpf  salmon.     Add 

t lie  beaten  yolks  of  3  eggs,"  one-half  o&p  bread  -crumbs^  one-v 
"tli   cup   melted   butter,    salt,    pepper   and   a   little   minced 

;;  the  stiff  tffifte,sr-"6f"trfe'e^s.     Bake  in 
a  well  buttered  tin  half  an  hour  in  a  rather  moderate  oven. 
sliced  mi  lettuce  leaves  .arHiHriayonnaise  dressing, 
warm   wit1     Vmon.  Katherine    Roberts. 


.emckens  i'  the  rolius  and  Cressida. 

i0tr-     A   PERFECTLY   PREPARED    EGG. 


prepare  a  perfectly  fresTf  egg,  so  an  afflicted  stomach 
can  eat  it,  pour  boiling  water  into  a  granite  or  tin  cup,  put  in 
egg  (in  its  shell)  cover,  stand  on  rear  of  stove  for  ^-minutes. 

Mrs.  W.  X.  Boyer. 

EGG  OMELET. 

To  1  egg  add  1  tablespoon  of  milk,  one-eighth  teaspoon 
of  salt,  one-half  teaspoon  of  butter.  Separate  yolks  and  whites 
beat  thoroughly.  Add  salt  and  milk  to  yolks  and  add  to  the 
well  beaten  whites.  Fry  in  very  hot  pan.  When  creamy 
fold  and  turn  on  a  warm  plate.  Famie  Dool. 

OMELET. 

Separate  5  eggs.  Beat  the  yolks,  add  1  tablespoonful  of 
sifted  flour,  salt,  pepper  and  1  teaspoonful  baking  powder. 
Blend  until  smooth;  add  gradually  scant  pint  of  milk,  then 
the  beaten  whites.  When  ''set" — and  determine  this  by  run- 
ning broad  bladed  knife  under  it — place  in  hot  oven  until 
brown.  Mrs.  W.  N.  Boyer. 

CREAMY  OMELET. 

Separate  whites  and  yolks  of  six  eggs,  add  to  yolks  one- 


16 

half  teaspoon  flour,  one-half  teaspoon  salt,  a  little  pepper,  beat 
well,  add  6  tablespoons  sweet  milk  or  cream;  beat  whites  very 
stiff,  adding  one- fourth  teaspoon  cream  tartar.  Add  yolks  to 
whites  and  turn  into  skillet  with  2  tablespoons  of  butter. 

Lillian  Merritt. 

Mrs.  H.  E.  Bigelow. 

OMELET. 

Whites  of  5  eggs  beaten  very  stiff,  then  add  the  yolks 
one  at  a  time  beating  a  few  seconds  between,  till  all  are  added. 
Then  add  1  teacup  sweet  milk,  1  teaspoon  flour  in  which  one- 
fourth  teaspoon  baking  powder  has  been  thoroughly  mixed,  1 
teaspoon  salt  and  a  dash  of  pepper.  Turn  into  a  warm  skillet 
which  has  been  well  rubbed  with  butter.  Let  it  cook  slowly 
until  nearly  set,  then  put  it  in  a  hot  oven  for  a  few  minutes, 
take  it  out  and  roll  on  a  hot  platter  and  serve. 

Mrs.  H.  E.  Bigelow. 

EGG   BASKETS. 

Make  these  for  lunch  the  day  after  you  have  had  roast 
chicken,  duck  or  turkey  for  dinner.  Boil  6  eggs  hard,  cut 
neatly  in  half  and  extract  the  yolks ;  rub  these  to  a  paste  with 
some  melted  butter,  pepper  and  salt  and  set  aside.  Pound  the 
minced  meat  of  the  cold  fowl  fine  in  the  same  manner  and  mix 
with  the  egg  paste,  moistening  writh  melted  butter  as  you  pro- 
ceed, or  wit  ha  little  gravy  if  you  have  it  to  spare.  Cut  a  slice 
from  the  hollowed  whites  of  the  eggs  to  make  them  stand ; 
fill  in  with  the  paste,  arrange  close  together  upon  a  flat  dish  and 
pour  over  them  the  gravy  left  from  yesterday's  roast  heated 
boiling  hot,  and  mellowed  by  a  few  spoons  of  cream  or  rich 
milk.  Mrs.  Stella  L.  Guthrie. 

CREAMED    EGGS. 

Cook  four  eggs  till  hard.  Make  a  white  sauce  by  melting 
one  heaping  tablespoon ful  of  butter  and  mixing  with  it  one 


17 

heaping  tablespoonful  of  flour,  then  add  slowly  one  cupful  of 
milk.  Season  with  salt  and  pepper  and  cook  until  thick.  Chop 
the  whites  of  the  eggs  and  add  to  the  sauce.  When  ready  to 
serve  pour  the  sauce  and  whites  into  a  dish  and  press  the  yolks 
seasoned  with  salt  and  pepper,  through  a  sieve  over  the  sauce. 
This  is  nice  served  on  buttered  toast. 

Bessie  K.  Bigelow. 

POACHED  WHIPPED   EGGS. 

Whip  the  whites  of  the  eggs  to  a  stiff  froth  and  place  the 
froth  in  individual  cups.  Drop  the  whole  yolk  in  the  center. 
Stand  the  cups  in  sauce  pan  of  hot  water  over  a  hot  fire.  Cover 
the  pan  and  poach  five  minutes.  Season  and  serve  in  the 
cups.  Mrs.  Finch. 

MEATS. 

"There's  no  want  of  meats,  sir, 

Portly  and   curious  viands  are  prepared 

To  please  all  kinds  of  appetite." — Massenger. 

BUYING,  COOKING,   CARVING. 

Beef  and  mutton  are  considered  the  best  animal  food. 
Avoid  buying  meat  of  any  kind  when  the  fat  is  over  yellow. 
It  may  denote  a  diseased  liver  and  is  therefore  unwholesome. 
In  the  cooking  of  meats  the  whole  theory  is  to  retain  as  much 
as  possible  of  the  nutriment  of  it.  Plunging  in  boiling  water 
hardens  the  fibrine  on  the  outside,  encasing  and  retaining  the 
rich  juices.  Boil  or  bake  gently,  as  rapid  cooking  renders  the 
meat  hard  and  tasteless.  No  salt  should  be  added  until  the 
meat  is  nearly  done,  as  it  extracts  the  juice  if  added  too  soon. 
Salt  meat  should  be  put  to  cook  in  cold  water  so  that  it  may 
freshen  in  cooking.  Allow  20  minutes  to  the  pound  for  fresh 
and  35  for  salt  meats,  the  time  to  be  modified  of  course  by  the 


18 

quality  of  the  meat.  In  carving  always  slice  cross  grain.  Cold 
meats  should  be  sliced  very  thinly  and  not  too  thick  when 
served  hut.  Mrs.  Sue  C.  Bassett. 

BOILING   AND  STEWING. 

Fresh  meat  for  boiling  should  be  put  into  boiling  water 
and  boiled  very  gently  about  20  minutes  for  each  pound.  A 
little  salt,  spice  or  vegetables  may  be  boiled  in  the  water  with 
the  meat  for  seasoning.  A  little  vinegar  put  in  the  water  with 
tough  meat  makes  it  tender.  The  broth  of  boiled  meat  should 
always  be  saved  to  use  in  soups,  stews  and  gravies.  Stewing 
and  simmering  meats  means  to  place  them  near  enough  to  the 
fire  to  keep  the  water  on  them  bubbling  moderately,  constantly 
and  slowly.  Salt  meats  should  be  put  over  the  fire  in  cold 
water,  which  as  soon  as  it  boils  should  be  replaced  by  fresh  cold 
water,  the  water  to  be  changed  until  it  remains  fresh  enough 
to  give  the  meat  a  palatable  flavor  when  done.  Salted  and 
smoked  meats  require  about  30  minutes  very  slow  boiling, 
from  the  time  the  water  boils,  to  each  pound.  Vegetables  and 
herbs  may  be  boiled  with  them  to  flavor  them.  When  they 
are  cooked  the  vessel  containing  them  should  be  set  where  they 
will  keep  hot  without  boiling  until  required,  if  they  are  to  be 
served  hot ;  if  they  are  to  be  served  cold,  they  should  be  allow- 
ed to  cool  in  the  pot  liquor  in  which  they  were  boiled.  Very 
salt  meats,  or  those  much  dried  in  smoking,  should  be  soaked 
over  night  in  cold  water  before  boiling. 

ROAST   BEEF. 

Prepare  a  4  lb.  roast  with  salt  and  pepper  and  a  thick 
paste  of  flour  over  top.  Put  in  a  tight  baker  with  a  pint  of 
water.  Don't  remove  top  except  to  put  in  sage  dressing  or 
Yorkshire  pudding  the  last  hour.     Roast  three  hours. 

Mrs.  N.  H.  Morrison. 


Beat 
i  pint  of  sweeVmil 
spoonful  of  bak^B 
rich  pudding  is  desired 
after  the  baking  powder. 


E    PUDDING. 

half  teaspoonful  of  salt,  add 
5^g^^d  i  heaping  tea- 
together.     If  a 
r 
Pour'1  Bund  the  roast 


about  one-half  an  hour  "before  it  is  to  be  talvCTKxrom  the  oven 
and  baked.  This  pudding^cmakes  a  nfti^dessert  if  boiled  in  a 
bag  for  two  hours  and  servecN^pt  with  sauce  and  fruit. 

:■§..  Emma  Albercrombie. 

TO  COOK  CHICKEN.  Xx 

Clean  and  disjoint  as  if  to  fry.  Then  put  into  aNlripping 
pan  a  tablespoonful  of  butter,  roll  the  pieces  in  flour  ancNrjlace 
in  the  dripping  pan,  season  with  pepper  and  salt,  add  a  cup  of 
sweet  cream,  cover  closely,  put  in  a  hot  oven  and  roast  till  ten- 
der. Anna  Hammond. 

TO   FRY  CHICKEN. 

Salt  the  chicken,  let  stand  in  a  cool  place  for  several 
hours,  have  the  skillet  hot  with  equal  parts  of  butter  and  lard, 
flour  the  chicken  well,  cover  with  a  lid  until  the  chicken  is 
heated  through,  but  not  longer,  as  it  will  make  it  soggy  in- 
stead of  crisp,  watch  carefully,  do  not  let  it  stand  in  the  grease 
any  longer  than  necessary,  but  lift  as  soon  as  it  is  a  nice  brown. 

Mrs.  J.  G.  McGufnn. 

SMOTHERED   CHICKEN. 

Clean  and  disjoint  the  fowl  as  for  frying,  salt  and  pepper 
to  taste.  Place  the  bake  pan  (or  skillet)  on  the  stove  with 
equal  parts  lard  and  butter — about  I  tablespoonful  of  each; 
when  quite  hot  roll  each  piece  of  chicken  heavily  in  flour  and 
place  side  by  side  in  pan;  lay  the  chicken  fat  (cut  into  small 
bits)  over  the  top,  now  dredge  about  2  tablespoonfuls  of  flour 
over  all,  pour  in  about  a  pint  of  boiling  water,  cover  tightly, 


20 

place  in  hot  oven  and  bake  about  two  hours,  or  longer  if  the 
fowl  is  large.  Should  it  become  too  dry  while  baking  add  a 
little  more  water.     Should  be  a  nice,  rich  brown  when  done. 

Mrs.  Clara  D.  Butler. 

ROAST  TURKEY  OR  CHICKEN. 

When  the  fowl  is  dressed  and  ready  for  cooking,  dredge 

with  a  little  flour  inside  and  out,  also  a  little  pepper  and  salt. 
Prepare  a  dressing,  fill  the  fowl  and  roast  for  two  or  three 
hours.     Baste  frequently  while  roasting. 

Mrs.  L.  W.  Wright. 

DRESSING  FOR  TURKEY  OR  CHICKEN. 

Chop  bread  crumbs  fine,  season  well  with  pepper,  salt 
and  plenty  of  butter,  moisten  with  a  very  little  water,  and  add 
a  few  oysters  with  a  little  of  the  liquor,  if  you  please.  The  best 
authorities  say  the  dressing  is  finest  when  it  crumbles  as  the 
fowl  is  cut.  Mrs.   L.  W.  Wright. 

DRESSING    FOR    ROAST  TURKEY   OR   CHICKEN. 

Break  stale  bread  in  small  bits,  soak  in  cold  water  until 
soft,  season  with  a  generous  quantity  of  butter,  and  add  salt 
and  pepper  to  taste,  some  kind  of  savory  or  celery  if  you  do 
not  use  oysters.  If  the  oysters  are  used  separate  them  from 
the  broth,  strain  and  pour  the  latter  over  the  dressing;  mix 
with  a  fork.  Never  put  the  hand  in  it  until  ready  for  the 
fowl,  then  put  in  alternately  a  handful  of  dressing  and  a  few 
oysters;    Do  not  pack  too  firmly. 

Mrs.  Alvah  Jay,  Sunbeam. 

BREAD  SAUCE  FOR  ROAST  CHICKEN. 

Two  cups  sweet  milk,  I  small  onion,  I  thick  slice  bread 
crumbed  (remove  the  crust),  butter,  pepper  and  salt  to  taste. 
Let  milk  come  to  a  boil  with  onion  and  seasoning  in  it,  then 
add  the  crumbs;  let  boil  10  minutes  longer,  take  out  onion  and 
serve.  Mrs.  O.  J.  Lorimer. 


21 
POTTED   CHICKEN. 

Dress  and  cut  up  a  chicken  as  for  frying,  put  2  tablespoon- 
fuls  butter  in  a  kettle,  place  the  chicken  in  the  kettle,  season 
with  salt  and  pepper,  cover  closely,  set  on  top  of  stove,  not  over 
the  fire  and  simmer  one  hour.  Old  chicken  may  be  cooked  the 
same,  if  care  is  taken  and  cooked  three  or  four  hours. 

Mrs.  Wm.  McHard. 

CHICKEN   PIE. 

One  nice  chicken  stewed  until  nearly  done,  then  make  a 
nice  thick  gravy  with  the  chicken,  have  ready  a  good  sized  pan 
lined  with  good  rich  pie  crust  made  as  for  fruit  pie,  only  roll 
one-fourth  inch  thick,  put  in  the  chicken,  plenty  of  gravy,  put 
on  the  top  crust  same  thickness,  cutting  two  or  three  small 
places  in  the  center  for  steam  to  escape;  bake  1  hour. 

Mrs.  Wash  Boone. 

CHICKEN   PIE. 

Prepare  chicken,  season  with  salt  and  pepper,  boil  until 
tender,  then  bone.  For  crust :  1  quart  of  flour,  1  teaspoonful 
of  salt,  3  tablespoonfuls  of  shortening  (2  of  lard,  1  of  butter), 
1  teaspoon  even  full  of  soda,  all  thoroughly  mixed  through 
the  flour;  then  add  sour  milk  enough  to  make  a  dough,  roll 
out,  place  in  pan  by  covering  all  over,  then  place  in  a  layer  of 
chicken,  salt,  pepper,  butter,  with  squares  of  the  dough  rolled 
thin.  So  on  until  your  pan  is  full,  then  add  the  gravy  the 
chicken  was  cooked  in,  keeping  some  back  as  needed  to  fill  in. 
Cover  with  a  top  crust,  bake  three-fourths  of  an  hour. 

M.  E.  Black. 

CHICKEN   PIE. 

Boil  chicken  until  very  tender  (salt  when  two-thirds 
done)  ;  remove  the  bones.  Sauce  for  pie:  2  or  3  tablespoons  of 
butter,  melted,  to  which  add  3  tablespoons  flour,  a  little  pepper, 
and  mix  well,  then  add  1  cup  warm  broth,  4  cups  boiling  broth 


22 

and  i  cup  of  cream  or  milk.  Put  chicken  and  broth  in  baking 
dish  and  heat  in  oven ;  then  prepare  crust  of  2  cups  flour,  one- 
half  teaspoon  salt,  2  teaspoons  baking  powder,  2  tablespoons 
shortening.  Stir  into  the  flour  one  egg  well  beaten,  and  one 
cup  of  milk.     Spread  on  top  of  chicken  and  bake  quickly. 

Elizabeth  Winders. 

BAKED  HEART. 

Split  the  heart  on  one  side  and  soak  in  salt  and  water  2 
or  3  hours  or  over  night.  Make  a  dressing  of  2  quarts  of  bread 
crumbs,  a  large  tablespoonful  of  butter,  1  egg,  salt,  pepper  and 
sage  to  taste,  soften  it  with  milk  or  water,  fill  the  heart  with 
the  dressing,  place  in  a  pan  with  water  to  keep  from  sticking 
or  burning  and  bake  in  a  moderate  oven  3  hours. 

.      Mrs.  Wm.  McHard. 

PRESSED   MEAT. 

Prepare  beef  as  for  pressed  meat.  Take  dressing  made  as 
for  stuffing  fowl,  have  it  rich  and  moist,  add  in  alternate  lay- 
ers with  meat  and  press  well.  Rosa  Dool. 

SWEETBREADS   WITH    MUSHROOMS. 

Cook  sweetbreads  until  tender  in  water  enough  to  cover 
them,  make  a  brown  sauce  by  frying  a  sliced  onion  or  potato 
in  a  heaping  tablespoonful  of  butter,  remove  onion  and  brown 
a  heaping  tablespoonful  of  flour  in  the  butter,  add  liquor  in 
which  sweetbreads  were  boiled,  season  well,  then  add  sliced 
sweetbreads  and  one-half  can  of  French  button  mushrooms, 
when  heated  through  pour  over  delicately  browned  toast  omit- 
ting the  sweetbreads.  The  sauce  and  mushrooms  may  be  serv- 
ed with  broiled  steak.  M.  O.  McKinney. 

BEEFSTEAK  SMOTHERED   IN  ONIONS. 

Slice  onions  thin  and  drop  in  cold  water,  put  steak  in  pan 
with  a  little  suet,  skim  out  the  onions  and  add  to  steak,  season 


23 

with  pepper  and  salt,  cover  tightly.  When  the  juice  of  the 
onions  has  dried  up  and  meat  browned  on  one  side,  remove 
onions,  turn  steak,  replace  onions,  and  fry  till  done,  being 
careful  not  to  burn.  Mrs.  W.  H.  Morrison. 

BAKED   HAM. 

Trim  ham  as  you  wish  for  slicing  and  place  in  baking 
pan,  cover  the  top  of  ham  entirely  with  a  stiff  paste  of  flour 
and  water  or  bread  dough,  have  it  one  and  one-half  inches 
thick  on  ham,  put  on  the  cover  and  bake  in  a  moderate  oven 
from  3  to  4  hours;  when  ready  to  use  remove  the  bread  cover 
and  slice.  Mrs.  W.  C.  Galloway. 

BOILED   HAM. 

Take  a  medium  sized  ham,  wash  in  warm  water  and 
scrape  clean,  put  in  the  boiler  with  cold  water  to  cover  it,  heat 
to  the  boiling  point,  simmer  3  and  one-half  to  4  hours,  be  sure 
to  keep  the  water  to  a  low  boiling  point  and  do  not  allow  it  to 
get  much  above  it.  The  ham  should  be  turned  once  or  twice, 
test  with  a  fork  and  when  tender  remove  to  the  back  of  the 
stove  and  let  stand  till  partly  cooled,  trim  nicely  and  slice  in 
very  thin  slices.  When  the  ham  is  put  in  the  water  put  in  one- 
half  dozen  cloves  and  pieces  of  red  pepper  if  you  like. 

Mrs.  Chas.  W.  Detwiler. 

BEEF   OR   VEAL    LOAF. 

Three  and  one-half  pounds  of  veal  or  round  steak,  1  cup 
rolled  crackers,  2  eggs  well  beaten,  1  cup  sweet  milk,  1  tea- 
spoon pepper,  1  tablespoon  salt,  butter  the  size  of  an  egg.  Chop 
the  veal  or  beef  fine,  add  the  other  ingredients  and  mix  thor- 
oughly, bake  in  well  buttered  pan  three  and  one-half  hours. 

Mrs.  Mattie  Gillespie. 

VEAL  LOAF. 

Three  pounds  raw  veal,  1  heaping  teaspoon  salt,  piece  of 


24 

butter  size  of  an  egg,  i  teaspoon ful  of  pepper,  2  raw  eggs. 
Chop  the  veal  fine,  mix  all  together  with  about  2  tablespoons 
of  water,  mold  this  into  a  loaf,  roll  it  in  eight  tablespoonfuls 
rolled  crackers,  pour  over  it  three  tablespoonfuls  of  melted 
butter,  place  in  a  pan  and  bake  two  hours,  slice  when  cold. 

Nona  Roberts. 

VEAL  LOAF. 

Chop  fine  3  pounds  veal,  chop  fine  three-fourths  pound 
salt  pork,  roll  one  dozen  square  crackers,  put  half  of  them  in 
the  veal  with  two  eggs,  season  if  needed  with  pepper  and  salt, 
mix  all  together,  make  in  a  solid  form,  then  take  the  crackers 
that  are  left  and  spread  smoothly  over  the  outside,  bake  one 
hour,  slice  when  cold. 

Mrs.  J.  \Y.  Haughey,  Wellington,  Kan. 

BEEF   LOAF. 

Four  pounds  of  beef  chopped  or  ground,  3  eggs  well  beat- 
en, 8  soda  crackers  finely  pulverized,  butter  the  size  of  an  egg, 
1  small  tablespoon  of  pepper,  1  small  tablespoon  of  salt,  1  table- 
spoon of  milk,  sage,  celery  or  nutmeg  if  desired.  Work  all 
together  for  10  or  15  minutes  as  you  would  a  loaf  of  bread, 
form  into  a  loaf  about  2  inches  in  thickness,  bake  1  and  one- 
half  hours,  keep  water  in  the  pan  to  prevent  burning,  baste 
often.  S.  C.  Frew. 

BEEF   LOAF. 

Three  pounds  beef  chopped  fine,  3  large  square  crackers 
crumbled  fine,  one  beaten  egg,  pepper  and  salt,  stir  all  togeth- 
er, form  into  a  loaf  and  put  into  pan  with  plenty  of  butter, 
bake  about  one-half  hour.  Mrs.  Ringdall. 

BEEF   BALLS. 

Take  cold  roast  beef  and  with  it  mince  an  onion,  add 
grated  crackers,  season  with  pepper  and  salt,  mix  all  together, 


25 

and  moisten  with  an  egg,  roll  in  balls  and  flour,  fry  in  drip- 
pings a  dark  brown.  Mrs.  N.  H.  Morrison. 

VEAL  SOUFFLEE. 

Two  pounds  ground  veal  or  one  and  one-half  pound  of 
veal  and  one  and  one-half  pound  of  fresh  pork,  one  and  one- 
half  cup  cracker  crumbs,  yolks  of  3  eggs,  one-half  cup  milk, 
2  tablespoons  melted  butter,  one  and  one-half  teaspoonfuls 
salt,  one-half  teaspoonful  pepper  or  a  little  cayenne,  one  small 
onion  chopped  fine,  one-fourth  teaspoonful  nutmeg.  Lastly,  beat 
whites  of  eggs  stiff  and  add.  Put  in  greased  pan,  cover  tight- 
ly and  steam  two  and  one-half  (2  1-2)  hours.  Put  greased 
paper  in  bottom  of  pan.  Sauce :  Two  tablespoonfuls  butter, 
one  tablespoonful  flour,  yolk  of  1  egg,  2  cups  milk,  season. 

Mrs.  Edward  L.  Wolff. 

VEAL  CROQUETTES. 

One  tablespoon  butter,  two  heaping  tablespoons  flour,  one 
pint  milk.  Cream  above  and  cook  until  thick,  then  add  1  pint 
of  chopped  veal.  Set  out  and  cool,  then  mould  in  cone  shapes, 
roll  in  cracker  or  bread  crumbs  and  fry  in  deep  fat.  Garnish 
with  parsley  and  serve  with  or  without  tomato  sauce. 

TQMATO  SAUCE:. 

Canned  tomatoes,  small  onion,  chopped  fine.  Thicken 
very  little  with  flour.     Cook,  strain  and  serve  hot. 

Mrs.  F.  A.  Guthrie,  LaSalle,  111. 

POT   ROAST. 

Have  an  iron  pot  or  granite  kettle  very  hot  and  sear  the 
meat  on  all  sides  but  do  not  stick  a  fork  or  knife  in  it,  turn  it 
by  lifting.  When  it  is  all  seared  pour  in  one  and  one-half  pints 
of  boiling  water  and  let  it  cook  slowly  one  and  one-half  hours. 
Do  not  let  it  stop  boiling,  add  hot  water  as  needed.  Turn  the 
meat  when  about  half  done.     Salt  and  pepper  to  suit  taste. 


26 

Let  the  liquor  simmer  down  and  brown,  then  add  flour  and 
make  a  thickened  gravy.  Mrs.  W.  D.  Emerson. 

DROP   DUMPLINGS. 

One  pint  flour,  one  teaspoon  each  salt  and  baking  powder, 
I  level  tablespoon  lard,  mix  very  soft  with  either  milk  or  water. 
Mould  out  in  little  dumplings  and  lay  on  top  of  gently  boiling 
meat  (or  meat  and  potatoes).  Leave  uncovered  until  they 
have  puffed  up  until  they  are  twice  their  natural  size  (which 
usually  requires  about  five  minutes),  replace  the  cover  and  cook 
for  fifteen  minutes.  Try  this  and  your  dumplings  will  never 
fall  or  be  soggy.  Mrs.  H.  E.  Bigelow. 

RARE   ROAST  BEEF. 

Take  a  5  or  6  pound  roast,  rub  with  salt  and  dredge  with 
flour,  put  in  a  greased  pan  without  cover  and  roast  rapidly  so 
the  juice  will  not  run.  Baste  occasionally  with  the  drippings 
and  turn  when  half  done,  but  do  not  pierce  with  a  fork.  Do 
not  add  any  water  unless  the  drippings  are  going  to  scorch, 
then  put  in  a  few  spoonfuls  at  a  time.  Allow  15  minutes  to 
the  pound  or  one  and  one-half  hours  for  a  roast  of  this  size. 

Mrs.  W.  D.  Emerson. 

CHICKEN   MOUSSE. 

One  cup  chopped  chicken,  one  cup  chicken  stock,  one  cup 
whipped  cream,  3  eggs  beaten  separately,  one  tablespoon  minute 
gelatine.  Celery  salt,  pepper  and  salt  to  taste.  Put  into  a 
mould  and  serve  with  mayonnaise  dressing. 

Bess  Bassett. 

GERMAN    KLOPES. 

Take  cold  boiled  beef  and  grind  it  fine,  beat  the  whites  of 
two  eggs  very  stiff,  add  to  meat  and  make  into  little  balls. 
Have  ready  a  kettle  with  boiling  water.    Drop  balls  in,  as  soon 


27 

as  they  come  to  the  top  lift  out  on  platter  and  have  a  white 
sauce  ready  to  pour  over  them. 

SAUCE    FOR    GERMAN    KLOPES. 

One  tablespoon  butter,  one  tablespoon  flour,  one  pint 
milk.     Boil  until  thick.  Mrs.  Harry  Walter. 

DRIED    BEEF. 

One-half  pound  dried  beef,  two  tablespoonfuls  of  butter, 
one-half  pint  of  milk,  one  tablespoon ful  flour,  one  egg.  Put 
the  butter  in  the  frying  pan  and  add  the  beef.  Fry  until 
brown,  then  add  the  milk;  cream  the  flour  with  a  little  cold 
milk,  then  stir  it  in.     Add  one  egg.     Serve  on  toast. 

Pearl  Love. 

VEAL  CUTLETS. 

Take  as  many  veal  cutlets  or  chops  as  desired.  Dip  each 
piece  in  egg  seasoned  with  salt  and  pepper  ,  then  roll  in  bread 
or  cracker  crumbs  and  fry  in  hot  lard  until  done. 

Mrs.  Edward  L.  Wolff. 

DRESSING   FOR   FOWLS. 

Take  dry  bread,  break  into  small  pieces  and  pour  warm 
water  over.  As  soon  as  all  is  soaked,  press  between  the  hands, 
place  in  another  dish.  To  a  quart  of  soaked  bread  add  salt 
and  pepper,  one  beaten  egg,  one-half  pint  of  oysters,  one- 
fourth  pound  of  pork  sausage,  and  fat  from  the  fowl  cut  into 
small  pieces.  Mrs.  Stella  L.  Guthrie. 

CHESTNUT  STUFFING. 

Cook  one  and  one-half  pints  of  large  chestnuts  in  boiling 
water  until  tender.  Shell  and  press  through  a  vegetable  ricer. 
Season  with  two  rounding  tablespoons  of  butter,  a  salt  spoon 
of  pepper,  a  level  teaspoon  of  salt  and  4  tablespoons  of  cream. 
Now  add  a  cup  of  fine  cracker  crumbs  and  one-fourth  cup  of 
melted  butter.  Never  put  poultry  seasoning  or  sweet  herbs  in- 
to a  chestnut  dressing.  Mrs.  Sarah  Blee  Cooke. 


28 

STUFFINGS. 

VEAL  STUFFING. 

Three  cups  stale  bread  crumbs,  three  onions  chopped  fine, 
one  teaspoon  salt,  one-half  teaspoon  white  pepper,  two  table- 
spoons chopped  parsley,  one-half  cup  melted  butter  or  suet.  * 

STUFFING  FOR  PORK. 

Two  onions  parboiled  and  chopped,  two  cups  fine  bread 
crumbs,  two  tablespoons  powdered  sage,  two  tablespoons  melt- 
ed butter  or  pork  fat.     Salt  and  pepper  to  taste.         *  * 

STUFFING  FOR  GEESE  AND  DUCKS. 

Two  chopped  onions,  two  cups  mashed  potatoes,  one  cup 
bread  crumbs,  salt,  pepper,  butter  and  powdered  sage  to  taste. 

CHESTNUT   FILLING    FOR   TURKEY. 

Roast  about  30  chestnuts ;  peel,  removing  inner  husk  also. 
Take  ten  of  these  with  the  liver  and  pound  well;  add  a  little 
minced  parsley,  a  sliver  of  onion,  salt  and  pepper,  the  yolks  of 
2  eggs.  Put  this  into  the  crop  and  sew  up.  Fry  until  half 
done  5  or  6  links  of  small  sausage  and  cut  into  inch  lengths; 
add  a  cup  of  bread  crumbs  (more  if  turkey  is  large),  a  large 
spoonful  of  butter,  pepper  and  salt ;  then  add  remaining  chest- 
nuts whole,  and  fill  the  body.  Mrs.  Rose  Church. 


29 


VEGETABLES. 


"Herbs,  and  other  country  messes, 

Which  the  neat-handed  Phyllis  dresses." — Milton. 

Turnips  should  be  peeled  and  boiled  from  40  minutes  to 
an  hour. 

Beets,  boil  from  1  to  2  hours. 

Spinach,  boil  20  minutes. 

Parsnips,  boil  from  20  to  30  minutes. 

Onions,  best  boiled  in  two  or  three  waters,  adding  milk 
the  last  time. 

String  beans  should  be  boiled  one  and  one-half  hours. 

Shell  beans  require  an  hour. 

Green  corn,  boil  30  minutes. 

Green  peas  should  be  boiled  in  as  little  water  as  possible 
for  20  minutes. 

Asparagus,  same  as  peas. 

Winter  squash,  cut  in  pieces  and  boil  20  to  40  minutes  in 
small  quantity  of  water;  when  done  press  water  out,  mash 
smooth,  season  with  butter,  salt  and  pepper,  and  cream.       * 

SACKED   POTATOES. 

Select  for  baking  potatoes  as  near  of  a  size  as  possible, 
when  baked  cut  off  one  end,  scrape  out  the  inside  with  a  spoon, 
being  careful  not  to  break  skins,  add  to  the  potatoes  butter, 
salt  and  sufficient  hot  milk  to  make  quite  soft,  fill  skins  with 
this  and  place  on  end  in  buttered  pan  and  bake  until  brown  on 
top.  The  potatoes  will  puff  up  considerably  if  well  beaten; 
nice  for  breakfast  or  tea.  Mrs.  M.  E.  Wharton. 

C.  B.  Edwards. 


30 
ESCALLOPED   POTATOES. 

Two  large  potatoes  sliced  thin,  rolled  crackers.  Place  a 
layer  of  the  crackers,  then  of  the  potatoes,  a  piece  of  butter 
size  of  a  small  hen  egg,  salt  and  pepper.  A!  bake  dish  is  best 
to  escallop  them  in.  Cover  the  potatoes  with  boiling  water. 
Bake  30  minutes.  Nannie  Foote. 

ESCALLOPED   POTATOES. 

Pare  and  slice  potatoes  thin  as  for  frying.  Place  a  layer 
an  inch  thick  in  a  pudding  dish,  season  with  salt,  pepper  and 
bits  of  butter,  add  another  layer  of  potatoes  and  seasoning, 
and  so  on,  until  the  dish  is  almost  full,  cover  with  sweet  milk 
and  bake  one  and  one-fourth  hours. 

Mrs.  C.  K.  Marquis. 

Mrs.     Anna    McWhorter. 

SARATOGA  CHIPS. 

Slice  as  many  potatoes  as  desired,  very  thin,  let  stand  in 
ice  water  several  hours,  remove  from  the  water,  dry  with  a 
cloth,  have  lard  and  drippings  hot,  fry  a  light  brown,  remove 
from  the  grease,  sprinkle  lightly  with  salt  and  lay  on  paper  to 
absorb  the  drippings.  Mrs.  S.  Marquis. 

BOSTON    BAKED   BEANS. 

Pick  over  carefully  2  pints  of  beans  and  let  them  soak 
over  night,  in  the  morning  drain  off  the  water  and  put  in  an 
earthen  bean  pot  (one  with  a  cover  is  best),  1  tablespoonful  of 
molasses  and  a  piece  of  salt  pork  four  or  five  inches  square, 
cover  with  hot  water  and  bake  six  hours  or  longer.  The  more 
they  are  baked  the  better.  Add  water  as  needed.  Care  should 
be  taken  and  not  get  too  much  water  or  they  will  be  sloppy 
when  done.  If  for  Sunday  morning  breakfast  bake  the  day 
before  and  warm  in  the  morning.  If  you  think  the  beans  are 
old,  boil  about  15  minutes  with  a  little  soda  in  the  water.     If 


31 

pork  isn't  salt  enough  to  season  them  add  a  little  more  salt. 
This  is  enough  for  six.  Mrs.  F.  L.  Moses. 

BAKED  BEANS. 

Take  one  quart  of  white  beans,  pick  them  over  the  night 
before,  put  to  soak  in  cold  water;  in  the  morning  put  them  in 
fresh  water  and  let  them  scald,  then  turn  off  the  water  and  put 
on  more,  hot,  salt  and  boil  slowly  until  soft,  then  add  \  table- 
spoonful  of  molasses,  one-third  of  a  teaspoon ful  of  soda  and  a 
lump  of  butter,  stir  in  well,  put  in  a  deep  pan,  bake  I  and  one- 
half  hours.  Margaret  E.  Weidling. 

CORN  OYSTERS. 

Six  ears  of  corn  (cut  the  top  of  the  grains  off  with  a 
grater,  then  scrape  with  a  knife),  four  well  beaten  eggs,  one- 
half  teacup  cream  or  milk,  pepper  and  salt  and  a  little  flour. 
If  corn  is  good,  will  not  need  the  flour.     Fry  in  butter. 

Lizzie  P.  McCrea. 

CORN  OYSTERS. 

Eight  ears  corn  (split  down  each  row  of  grains  with  a 
sharp  knife,  scrape  out  pulp),  add  2  eggs,  2  tablespoonfuls 
sweet  cream,  one-half  cup  flour,  pepper  and  salt  to  taste,  tea- 
spoonful  baking  powder,  drop  in  plenty  of  hot  lard  and  butter. 

Mrs.  R.  H.  Boyd. 

BAKED  BEETS. 

Like  potatoes,  and  in  fact  almost  all  roots  and  tubers, 
beets  are  much  sweeter  baked  than  when  prepared  in  any  other 
way.  By  this  method  of  cooking  all  the  juices  are  retained 
The  baking  should  be  performed  slowly  and  carefully.  Several 
hours  are  usually  required.  Mrs.  C.  W.  Dryden. 

EGG  PLANT. 

Slice  the  plant  one-half  inch  thick,  sprinkle  with  salt, 
place  layer  upon  layer,  let  stand   15  minutes,  then  dip  in  a 


32 

batter  and  fry  in  butter  or  lard.     Another  good  way  is  to  dip 
in  egg  and  roll  in  crushed  crackers,  and  fry  same  way. 

Mrs.  S.  Adams. 

A    NICE    WAY    FOR    COOKING    TOMATOES. 

Pare  nice,  ripe  tomatoes,  slice  in  a  kettle  and  add  a  little 
ginger,  mustard,  pepper  and  butter.  Use  all  these  to  suit  the 
amount  used  and  the  taste.  Mrs.  S.  L.  Chaplin. 

MACARONI    BAKED   WITH    CHEESE. 

Break  the  macaroni  into  small  pieces  and  stew  until  ten- 
der. Into  a  pan  put  a  layer  of  the  macaroni,  then  a  layer  of 
grated  cheese,  sprinkle  with  salt  and  pepper,  add  some  small 
slices  of  butter.  Repeat  the  layers  till  the  desired  amount  is 
prepared.  Pour  enough  milk  into  the  pan  so  that  when  cook- 
ing it  will  cover  the  macaroni.       Bake  like  pudding. 

Mrs.   C.   K.   Marquis. 
Mrs.  A.  A.  Rice. 

ESCALLOPED  TOMATOES. 

Two  cans  tomatoes  for  a  large  pan.  Fill  pan  same  as 
for  escalloped  oysters,  using  plenty  of  milk  and  butter. 

Carrie   Jobes. 

COLD   SLAW    WITH    COOKED    DRESSING. 

One  teacupful  of  vinegar — part  water,  I  tablespoonful 
butter,  i  tablespoonful  flour,  2  tablespoonfuls  sugar,  pepper 
and  salt ;  cook ;  pour  over  chopped  cabbage  while  hot.  Cover 
closely  and  eat  cold.  Bessie  L.  Watson. 

COLD  SLAW. 

One  gallon  of  cabbage  chopped  fine,  1  pint  rich,  sweet 
cream,  1  lump  butter  size  of  hen  egg,  three  eggs,  1  pint  vine- 
gar, pepper  and  salt.  First  beat  the  eggs  well,  then  mix  cream 
with  eggs.     Stir  the  vinegar  with  the  eggs  and  cream,  then 


33 

place  this  mixture  with  the  butter  in  a  kettle  and  cook  it  until 
it  becomes  thick,  pour  this  dressing  over  the  cabbage. 

M.  J.   Harris. 

COLD  CREAM  SLAW. 

To  a  medium  sized  head  of  cabbage  (cut  fine)  add  I  heap- 
ing teaspoonful  salt,  3  tablespoonfuls  sugar,  and  pound  well 
with  wooden  masher ;  then  take  1  cupful  vinegar,  one-half  cup- 
ful thick,  sour  cream,  pour  over,  stir  quickly  until  light  and 
turn  into  a  dish,  and  sift  pepper  on  top. 

Mrs.  Ainna  McWhorter. 

CORN   PATTIES. 

Hi 

To  one  can  of  corn  add  1  well  beaten  Qgg,  salt  and  pep- 
per to  taste,  and  enough  flour  to  thicken,  so  as  to  drop  from 
spoon ;  stir  thoroughly  and  fry  in  hot  lard  and  butter  until 
brown  and  ready  to  turn.       Serve  hot. 

Mrs.  Chas.  E.  Duvall. 

POTATO   RISSOLES. 

Mashed  potatoes,  salt  and  pepper  to  taste,  add  a  little 
parsley  and  three  tablespoons  minced  tongue;  roll  the  mixture 
into  small  balls,  cover  with  Qgg  and  bread  crumbs,  fry  two 
minutes.     Other  kinds  of  meat  may  be  used.  *     *     * 

GLACED   SWEET    POTATOES. 

Wash  and  pare  six  medium  sized  sweet  potatoes.  Cook 
thirty  minutes  in  boiling  water;  drain,  cut  in  halves  length- 
wise and  put  in  buttered  pan.  Make  a  syrup  by  boiling  three 
minutes,  one-half  cup  of  sugar  and  four  tablespoons  water; 
add  one  tablespoon  butter.  Brush  potatoes  with  syrup  and 
bake  fifteen  minutes,  basting  twice  with  remaining  syrup. 

Domestic  Science  School. 

ASPARAGUS   SOUFFLE. 

Peel  and  skin  two  inches  up  from  the  bottom  of  a  bunch  of 


34 

asparagus,  cut  asparagus  up  and  boil  tender  in  salt  water. 
Beat  four  eggs  very  light,  add  one  tablespoon  of  soft  butter, 
one  salt  spoon  of  salt  and  a  little  pepper.  Whip  in  asparagus 
drained,  and  bake  in  quick  oven.  *     *     * 

VEGETABLE   LOAF. 

Chop  a  cold  carrot  or  two,  one  small  onion,  grated,  and 
some  raw  potatoes,  enough  of  all  together  to  fill  a  large  cup. 
Put  one  small  cup  of  flour  into  a  pan  with  one-half  cup  of 
olive  oil.  Mix  well,  place  over  the  fire  and  stir  until  well 
browned.  A<dd  two  small  cups  of  water  and  stir  until  smooth 
and  cooked.  Remove  from  the  fire,  add  salt  and  pepper  to 
taste,  and  the  cup  of  chopped  vegetables.  Put  two-thirds  of 
it  into  an  unbuttered  baking  dish  and  spread  the  mixture 
around  the  bottom  and  half  way  up  the  sides  to  form  a  thick 
crust.  Have  ready  an  ordinary  dressing  such  as  you  would 
use  for  turkey.  Pour  this  into  baking  dish  and  cover  by 
spreading  the  other  third  of  the  mixture  over  top.  Bake 
about  forty-five  minutes.  Mrs.  A.   K.   Philleo. 

CORN  CUSTARD. 

One  can  of  corn,  one  and  one-half  cups  of  milk,  one  ta- 
blespoon ful  corn  starch,  one  tablespoon ful  butter,  one  table- 
spoonful  sugar,  pinch  of  salt,  three  eggs,  whites  beaten  separ- 
ately and  stirred  in  last.     Serve  with  meat  course. 

Mabel  Clara  Miller. 
Lizzie   McCrea. 

PILAFF. 

Cook  one  quart  of  tomatoes  and  one  bunch  of  celery  in 
two  quarts  of  beef  broth  until  the  celery  is  tender.  Strain. 
Pour  part  of  the  broth  over  one  cupful  of  rice  which  has  been 
soaked  over  night  and  salted.  Cook  until  the  rice  is  tender, 
stirring  frequently  and  adding  the  rest  of  the  broth. 

Mabel  Bigelow  Ramsey. 


35 
POTATO   PUFF. 

Two  cups  cold  mashed  potatoes,  stir  in  two  tablespoonfuls 
of  melted  butter,  one-half  teacup  of  milk,  two  beaten  eggs. 
Season  writh  cayenne  pepper,  and  salt.  Beat  all  to  a  cream. 
Drop  large  spoonful  into  a  well  buttered  tin.  Brown  in  hot 
oven.  Mrs.  W.  N.  Boyer. 

CREAMED  CARROTS. 

Wash  and  scrape  six  or  seven  medium  sized  carrots. 
Boil  until  tender,  cut  into  small  pieces,  season  with  salt  and 
pepper,  very  little  sugar.  Sprinkle  lightly  with  flour  and 
pour  over  them  a  rich  cream  in  which  fresh  parsley  has  been 
minced;  then  let  them  come  to  a  boil  and  serve  hot.  They 
are  both  pleasing  to  the  eye  and  delicious  to  the  taste. 

May  I.   Whitham. 

MASHED  POTATOES,     (warmed  over). 

To  two  cupfuls  of  cold  mashed  potatoes  add  a  half  cupful 
of  milk,  a  pinch  of  salt,  a  tablespoonful  of  butter,  two  table- 
spoonfuls  of  flour  and  two  eggs  thoroughly  beaten.  Mix  the 
whole  until  very  light,  then  put  into  a  vegetable  dish,  spread 
a  little  butter  over  the  top  and  bake  a  golden  brown. 

May  I.  Whitham. 

POTATO  PUFFS. 

One  cup  mashed  potatoes,  i  cup  sweet  milk,  i  egg,  2 
teaspoons  baking  powder,  flour  to  mix  soft.  Roll  and  cut  in 
strips  the  size  of  finger  and  fry  as  you  would  doughnuts.  Eat 
warm  with  butter  and  syrup.  Mrs.  Flora  Reed. 

CREAM  SALSIFY. 

Scrape  and  wash  the  salsify,  slice  thin  and  stew  in  water 
until  tender.  Season  with  salt,  pepper  and  butter  and  thicken 
slightly  with  flour  mixed  smooth  in  milk. 

Mrs.  Bessie  Xelson. 


36 
ESCALLOPED  ONIONS. 

For  three  persons,  peel  and  boil  three  good  sized  onions; 
when  tender  chop  and  place  in  baking  dish  with  alternate 
layers  of  bread  crumbs;  season  with  butter,  pepper  and  salt 
and  moisten  thoroughly  with  milk;  bake.  *       *       * 

STUFFING    FOR   TOMATOES,   GREEN    PEPPERS,    ETC. 

One  cup  dry  bread  crumbs,  one-third  teaspoon  salt,  one- 
fourth  teaspoon  pepper,  i  teaspoon  onion  juice,  i  tablespoon 
chopped  parsley,  2  tablespoons  melted  butter.  Hominy,  rice 
or  other  cooked  cereal  may  take  the  place  of  crumbs. 

Leota  Grace  Guthrie. 

BAKED  APPLES. 

Remove  cores  from  sound  apples,  stand  them  in  baking 
dish  and  fill  space  from  which  cores  were  taken  with  sugar; 
put  a  slice  of  lemon  on  the  top  of  each  apple;  add  enough 
water  to  come  about  one-third  the  way  up  on  apples  and  bake 
until  done.  Mix  1  tablespoon  butter  with  4  of  sugar  until 
light.  Dish  the  apples  and  turn  the  hot  sauce  from  baking 
dish  into  butter  and  sugar.  Cook  for  a  few  minutes  to  a  syr- 
up, add  1  teaspoon  vanilla  and  pour  over  apples. 

Mrs.  Rose  Church. 


37 


SALADS  and  SALAD  DRESSINGS 

"To  make  a  perfect  salad  there  should  be  a  spendthrift  for  oil,  a 
miser  for  vinegar,  a  wise  man  for  salt,  and  a  madcap  to  stir  the  in- 
gredients up  and  mix  them  well  together." — Spanish  Proverb. 

OYSTER  SALAD. 

For  a  pound  can  or  a  solid  pint  of  oysters  use  the  follow- 
ing- dressing :  Beat  2  eggs,  add  one- fourth  cup  each  of  cream 
and  vinegar,  one-half  teaspoonful  each  of  mustard,  celery  salt 
and  salt,  a  dust  of  cayenne,  1  tablespoonful  butter,  put  into 
double  boiler  and  cook  like  soft  custard,  parboil  the  oysters, 
drain  then  and  add  the  dressing.  Set  away  to  cool  until  serv- 
ing time.  Mrs.  J.  F.  Henderson. 

LOBSTER   SALAD. 

Take  a  can  of  lobsters  and  pick  the  meat  in  bits,  (not  too 
fine),  saving  the  coral  separate  for  garnishing.  Cut  up  a  head 
of  lettuce  in  large  pieces,  place  in  a  dish  over  which  lay  the 
lobster,  putting  the  coral  around  the  outside.  For  dressing, 
take  the  yolks  of  2  eggs  well  beaten,  add  3  teaspoonfuls  salad 
oil,  dropping  slowly,  beating  all  the  time,  then  a  salt  spoonful 
of  salt,  pepper,  1  teaspoonful  mixed  mustard,  vinegar  to  taste. 
Pour  this  over  the  lobster,  and  serve. 

Alice  Jay  Collier,  Chattanooga,  Tenn. 

SALMON  SALAD. 

One  can  of  salmon,  one  quart  of  finely  chopped  cabbage, 
2  heads  of  celery  chopped  fine,  3  hard  boiled  eggs  cut  fine,  4 
small  cucumbers,  cut  fine,  vinegar,  pepper  and  salt  to  taste,  1 
tablespoonful  prepared  mustard  or  2  tablespoonfuls  Durkee's 
salad  dressing.  Sara  C.  Ramsey. 

SAUCE   FOR  SALMON. 

One  cupful  milk  heated  to  a  boil,  thicken  with  level  table- 


38 

spoonful  of  corn  starch  wet  with  a  little  milk  or  water,  add 
liquor  from  salmon,  and  a  large  spoonful  of  butter.  Have 
one  egg  beaten  very  light.  Add  the  egg  and  pepper  to  taste, 
take  from  fire  and  let  stand  in  boiling  water  three  minutes, 
covered.  Then  add  juice  of  i  small  lemon,  mix  well  and  turn 
out  immediately.  Pour  all  over  and  around  the  salmon,  on 
a  deep  platter.  Mrs.  Clara  D.  Butler. 

SHRIMP  SALAD. 

One  can  of  shrimps,  one-third  can  of  French  kidney  beans, 
I  stalk  of  celery.  Rinse  shrimps  in  cold  water,  cut  into  small 
pieces  and  let  stand  in  weak  vinegar  for  two  hours,  drain,  add 
chopped  celery,  place  a  large  spoonful  with  a  row  of  the 
beans  around  it  in  a  crisp  lettuce  leaf,  serve  very  cold  with  a 
spoonful  of  mayonnaise.  Mary  O.   McKinney. 

CHICKEN    SALAD. 

Cook  i  chicken  until  it  parts  from  the  bones  easily. 
When  cold  cut  into  small  bits,  adding  4  heads  of  crisp  celery 
chopped  fine,  also  the  grated  root.  Prepare  a  dressing  thus : 
Rub  the  yolks  of  4  eggs  (boiled  hard)  smooth,  adding  2  tea- 
spoonfuls  prepared  mustard,  the  liquor  the  fowl  is  boiled  in, 
the  juice  of  two  lemons,  one-half  cupful  of  vinegar,  1  table- 
spoonful  sugar,  2  generous  tablespoonfuls  melted  butter 
(or  oil),  yolk  of  1  raw  egg  cooked  with  a  little  hot  vinegar, 
salt,  white  pepper,  to  taste,  whites  of  2  eggs  chopped  fine. 
Shortly  before  serving  pour  over  the  whole  two-thirds  cupful 
sweet  cream.       Garnish  with  lettuce  or  celery. 

Mrs.  J.  T.   Mardock. 

CHICKEN    SALAD. 

Boil  one  good  sized  chicken  tender.  Then  take  one- 
third  small  head  of  cabbage,  3  hard  boiled  eggs  and  chop  all 
fine.      Mix  with  them    1   wineglass   vinegar,    1    tablespoonful 


39 

melted  butter,  2  teaspoonfuls  of  mustard;  salt  and  pepper  to 
taste.  Mrs.  Emma  Boyd. 

POTATO  SALAD. 

Three  potatoes,  6  hard  boiled  eggs,  1  onion.  Chop  sepa- 
rately. 

DRESSING. 

One  egg,  1  tablespoonful  of  flour,  same  of  butter,  same  of 
mustard,  one-half  cup  of  sour  cream,  scant  cup  of  vinegar;  put 
on  the  stove  and  let  it  come  to  a  boil,  then  pour  over  the  above ; 
season  to  taste  with  pepper  and  salt.     1  tablespoonful  of  sugar. 

Mrs.   Aaron  Patterson. 

POTATO  SALAD. 

Beat  together  1  pint  mashed  potatoes  and  yolks  of  three 
hard  boiled  eggs,  mix  1  onion  well  chopped  up  with  this,  sea- 
son to  taste,  heat  one-half  pint  vinegar,  add  1  teaspoonful  of 
mustard  and  pour  over  the  salad.  Cut  the  whites  in  strips  and 
place  on  top.  Mrs.  Dora  Thompson. 

POTATO  SALAD. 

Cold  boiled  potatoes  sliced  thin,  a  little  onion  if  liked, 
yolks  of  2  eggs,  beaten  with  2  tablespoonfuls  of  French  mus- 
tard, one-fourth  cupful  of  vinegar,  1  teaspoonful  salt,  pepper 
and  sugar  to  suit  taste.  Heat  these  ingredients  until  eggs  are 
cooked  and  while  hot  whip  in  the  white  of  eggs  beaten  stiff. 
When  cold  add  cream  (sweet  or  sour)  until  dressing  is  as  thin 
as  liked  and  pour  over  potatoes.  Mrs.  J.  G.  Sexton. 

CABBAGE  SALAD. 

Chop  the  cabbage  fine,  sprinkle  with  salt,  beat  1  egg  thor- 
oughly and  add  one-half  pint  boiling  vinegar.  Rub  1  table- 
spoonful mustard  into  enough  vinegar  to  form  a  smooth  paste, 
then  add  this  to  the  boiling  vinegar ;  pepper  and  sugar  to  taste. 
Let  all  come  to  a  boil  and  pour  over  the  cabbage,  stirring  thor- 
oughly. Mrs.  Frank  Irvin. 


40 
CABBAGE  SALAD. 

Medium  sized  head  of  cabbage,  one-half  cup  of  sugar,  2 
eggs,  1  cup  vinegar,  piece  of  butter  the  size  of  a  hickory  nut. 
Let  it  boil  till  thick,  then  pour  over  cabbage. 

Carrie  Jobes  Sexton. 

MAYONNAISE  DRESSING. 

One  cup  vinegar,  one-half  cup  butter,  heat  to  boiling 
point ;  yolks  of  6  eggs,  three- fourths  cup  of  sugar.  Beat  eggs 
and  sugar  together  and  season  with  salt  and  mustard.  While 
vinegar  is  boiling  pour  over  eggs  and  stir  constantly,  then  boil 
until  thick.     Thin  with  either  sour  or  sweet  cream. 

Mrs.   !Ed   Arterburn. 
Mrs.  W.   H.   Philleo. 

MAYONNAISE  DRESSING. 

Yolks  of  3  eggs,  well  beaten,  1  tablespoonful  mustard,  2 
tablespoonfuls  of  flour  mixed  together,  pinch  of  salt,  glass  of 
vinegar,  juice  of  1  lemon.  Boil  until  it  thickens  and  wrhen 
cold,  thin  with  sweet  cream.  Ora  B.  Myrtz. 

CREAM   SALAD  DRESSING. 

Two  eggs,  3  tablespoonfuls  of  vinegar,  1  tablespoonful  of 
cream,  1  teaspoonful  of  sugar,  one-fourth  teaspoonful  of  salt, 
one-fourth  teaspoonful  of  mustard.  Beat  the  eggs,  then  add 
the  sugar,  salt,  mustard,  vinegar  and  cream ;  boil  in  a  basin  of 
hot  water  until  thick.  Mrs.  Wm.   N.  Graham. 

LETTUCE  DRESSING. 

Yolks  2  hard  boiled  eggs,  2  tablespoonfuls  sweet  cream,  1 
^teaspoonful  pepper,  1  teaspoonful  sugar,  1  teaspoonful  mustard, 
one-half  teaspoonful  salt,  rub  together.     Let  stand  five  min- 
utes, then  add  vinegar.     Pour  over  lettuce  cold. 

Lizzie  P.  McCrea. 


41 
SALAD   DRESSING. 

Three  eggs,  beaten,  4  tablespoon fuls  of  vinegar,  a  little 
butter,  level  tablespoonful  sugar,  teaspoonful  mustard,  pinch 
of  salt,  same  of  cayenne  pepper.  Cook  in  double  boiler,  add 
1  and  one-half  cups  of  cream  when  cold.  Mrs.  John  Duff. 

SALAD   DRESSING. 

One  cup  of  vinegar  or  a  little  more,  salt  and  sugar  to 
taste;  yolks  of  5  eggs;  1  teaspoonful  of  flour  and  1  teaspoonful 
of  mustard  mixed  in  a  little  water ;  juice  of  1  lemon.  Cook  all 
together  in  a  double  boiler  except  the  lemon  juice,  add  it  last- 
ly. Will  keep  for  a  month.  Thin  with  sweet  cream  when 
ready  for  use.  Carrie  Canum. 

SALAD   DRESSING. 

One  pint  of  vinegar  and  lump  of  butter  scalded,  beat  2 
whole  eggs  or  yolks  of  4,  one-half  cup  of  sugar  and  1  cup  of 

milk  or  one-half  cup  of  cream  (very  light)  and  add  2  teaspoon- 

fuls  of  mustard,  salt  and  pepper  to  taste.     Add  this  to  the 

vinegar  and  butter  and  cook  until  it  thickens. 

Ruth  A.  Lee. 

SALAD   DRESSING. 

Three-fourths  pint  of  vinegar,  one-fourth  cupful  sugar, 
one-fourth  cupful  butter,  salt  and  cayenne  pepper  to  taste.  Put 
on  to  boil  in  double  kettle.  Beat  yolks  of  six  eggs  and  add  to 
this  one-half  cup  of  milk  and  1  heaping  teaspoonful  of  mus- 
tard. Stir  all  into  boiling  vinegar  until  of  the  consistency  of 
thick  cream.  Remove  from  fire  and  beat  till  cool.  This  will 
keep  for  weeks.  Mary  O.  McKinney. 

FRUIT  SALAD. 

Four  large  oranges,  1  can  of  pineapple  (the  fresh  pineap- 
ple will  do)  chopped  fine,  6  bananas  (sliced),  one-half  cupful 
of  hickory  nuts,  1  cupful  of  sugar.  Dissolve  three-fourths 
box  Plymouth  Rock  gelatine,  add  one-half  cup  sugar,  pour 


42 

over  the  fruit  and  set  in  a  cool  place  for  a  few  hours  before 
serving.  Olive  Willits  Cawthron. 

FRUIT  SALAD. 

Take  3  oranges,  3  bananas,  1  pineapple,  1  quart  of  straw- 
berries. Put  a  layer  of  pineapple  cut  up  in  small  bits  in  the 
bottom  of  dish  and  sprinkle  with  sugar;  then  put  a  layer  of 
bananas,  one  of  oranges  and  lastly  one  of  strawberries,  taking 
care  to  sprinkle  sugar  over  each  layer.  Delicious.  To  be  eat- 
en with  cake.  Mrs.  D.  M.  Candor. 

FRUIT  SALAD. 

One  dozen  oranges,  1  dozen  bananas,  1  pound  white 
grapes,  one-half  box  gelatine.  Peel  and  slice  bananas  in  dish 
and  sprinkle  with  sugar;  peel  oranges  and  cut  in  small  squares; 
removing  the  seed,  and  sprinkle  with  sugar.  Cut  grapes  in 
small  pieces,  removing  the  seed  and  sprinkle  with  sugar.  Soak 
the  gelatine  in  one  pint  of  cold  water,  add  one  pint  of  sugar, 
one  and  one-half  pints  boiling  water,  mix  fruits  all  together 
and  pour  gelatine  over.  Let  it  harden  on  ice  until  ready  to 
serve.     This  makes  one  gallon  of  salad. 

Mrs.  Theresa  Dool. 

FRUI  f   SALAD. 

Six  oranges  pared  and  cut  in  small  pieces,  6  bananas  cut 
in  small  pieces,  1  can  pineapple  cut  fine  and  add  juice,  two 
cupfuls  of  sugar,  one  box  phosphate  gelatine  soaked  in  one- 
half  cup  cold  water.  After  it  is  soaked  add  one  pint  boiling 
water,  mix  sugar  with  fruit,  then  pour  over  all  the  gelatine, 
mix  well  and  put  in  mould  and  set  away  to  form. 

Mrs.  Joseph  Boyd. 

Sara  C.  Ramsey. 

ORANGE  SALAD. 

Twelve  oranges,  four  lemons,  one  cup  sugar,  1  box  Ply- 


43 

mouth  Rock  gelatine  dissolved  in  I  cup  cold  water.  Cut 
oranges  in  half,  shred  fine  with  a  silver  fork,  taking  out  all 
seeds,  add  juice  of  lemons  and  sugar  then  a  cup  of  hot  water 
to  the  dissolved  gelatine,  stir  all  the  mixture  together  and  set 
on  ice  until  stiff.  Half  of  this  recipe  is  enough  for  12  or  15 
persons.  Mrs.  F.  A.  Wolff. 

HOLLANDAISE  DRESSING  FOR  SALAD  OR  TOMATOES. 

One-half  cup  butter,  yolks  of  2  eggs,  juice  of  one-half 
lemon,  1  salt  spoon  salt,  one- fourth  salt  spoon  cayenne  pepper, 
one-half  cup  boiling  water.  Rub  butter  to  cream,  add  yolks 
1  at  a  time,  then  add  lemon,  salt  and  pepper,  add  water  about 
5  minutes  before  using,  place  the  bowl  in  hot  water  until  it 
thickens.  Mrs.    Clarance  Brock   Dickerson. 

Mrs.   Sue  C.  Bassett. 

SALMON  SALAD. 

One  lb.  can  salmon,  8  eggs  boiled  one-half  hour,  yolks  2 
raw  eggs,  1  tablespoonful  melted  butter,  1  cup  vinegar,  1  tea- 
spoonful  salt,  1  teaspoonful  French  mustard,  juice  2  lemons, 
white  pepper  to  taste.  Pour  off  liquor,  pick  bones  from  salmon 
and  break  slightly  with  fork,  squeeze  lemon  juice  over  salmon, 
chop  whites  of  eggs  fine,  add  to  them  as  much  celery  or  lettuce 
cut  fine  as  will  equal  bulk  of  salmon. 

DRESSING. 

Pulverize  yolks  of  hard  boiled  eggs,  add  the  raw  yolks, 
melted  butter,  salt,  pepper  and  mustard,  then  liquor  from  sal- 
mon, lastly  the  vinegar.  Stir  Avell  after  adding  each  ingredi- 
ent, add  chopped  whites  and  celery,  stir  up  with  fork,  pour 
dressing  over  and  stir  well  together.  Add  more  vinegar  if  you 
wish  salad  thinner.  Mrs.  O.  J.  Lorimer. 

SHRIMP  SALAD. 

One  can  shrimps,  2  hard  boiled  eggs  chopped  fine,  1  cup 


44 

chopped  celery,  one-half  cup  English  walnuts.  Mix  with 
mayonnaise  into  which  whipped  cream  has  been  stirred  and 
serve  very  cold.  Lobster  may  be  used  or  shrimps  and  lobster 
mixed.  Mrs.  Don  S.  Prentiss. 

BEEF   TONGUE   SALAD. 

Boil  one  smoked  beef  tongue  until  thoroughly  done.  When 
cold  grate  it  very  fine.  Then  take  the  yolks  of  4  hard  boiled 
eggs,  mash  fine,  and  add  2  tablespoonfuls  of  the  best  olive  oil 
to  the  eggs,  and  beat  in  well ;  then  add  a  dessertspoonful  of  salt, 
pepper  to  taste  and  about  a  quarter  of  pint  of  good  vinegar; 
beat  the  dressing  well.  Just  before  time  to  serve,  mix  the 
dressing  with  the  tongue.  Mrs.  Harry  Walter. 

ADIRONDACK  SALAD. 

One  can  peas,  5  cents  worth  cream  cheese,  one-half  dozen 
small  sweet  cucumber  pickles.  Drain  the  juice  from  the  peas, 
cut  cheese  and  pickles  in  small  pieces.  Mix  all  together  with 
any  good  salad  dressing  mixed  with  about  half  a  cup  of  whip- 
ped cream.  -Bess  Bassett. 

TOMATO  SALAD. 

Boil  one-half  can  of  tomatoes,  6  cloves,  a  large  slice  onion, 
1  stalk  celery  and  one-half  teaspoonful  salt  for  fifteen  minutes, 
strain,  and  add  to  the  strained  pulp  2  tablespoons  of  vinegar 
and  a  speck  of  cayenne  pepper.  When  boiling  add  2  table- 
spoons of  granulated  gelatine,  stir  until  gelatine  is  dissolved. 
Place  2  stuffed  olives  in  each  cup  in  which  you  intend  to  mould 
the  jelly  and  pour  over  them  the  jelly  and  set  on  ice  or  in  a 
cold  place.  When  ready  to  serve  invert  each  mold  on  a  let- 
tuce leaf  and  pour  a  spoonful  of  salad  dressing  over  each 
mould.  -  Bessie  K.  Bigelow. 

TOMATO  SALAD. 

Skin  tomatoes  carefully,  cut  off  top  and  with  a  silver  fork, 


45 

loosen  the  center  of  tomato  so  the  dressing  can  go  into  the  to- 
mato. Pour  dressing  over  tomato  which  has  been  placed  in  a 
nest  of  lettuce.  Mrs.  Cora  D.  Pyles. 

AMERICAN    BEAUTY   SALAD. 

Slice  tart  apples,  oranges,  pineapple  and  celery  in  cups. 
Fill  with  sour  lemon  jelly,  colored  red.  When  perfectly  firm 
turn  out  on  lettuce  leaves,  press  half  a  blanched  English  wal- 
nut on  top  and  serve  with  mayonnaise  mixed  with  plenty  of 
whipped  cream.  Bess  Bassett. 

NUT  SALAD. 

Three  cups  English  walnuts,  i  cup  white  grapes.  Add 
cream  dressing  as  follows :  whites  of  3  eggs  and  yolks  of  3 
eggs  well  beaten,  1  and  one-half  teaspoons  of  butter.  Mix  1 
and  one-half  tablespoons  of  sugar,  1  tablespoon  of  mustard  and 
a  dash  of  cayenne  pepper,  add  to  vinegar  and  eggs.  Boil. 
When  cold  add  one-half  cup  of  whipped  cream. 

Ruth  Guthrie. 

WALDORF  SALAD. 

About  equal  parts  of  tart  apple  and  celery.  English  walnuts 
chopped  coarsely.  Add  these  in  about  the  ratio  of  one-third  to 
the  celery  and  apples.  Mix  thoroughly  and  pour  mayonnaise 
dressing  over  the  whole.  Serve  in  lettuce  leaf.  To  make  richer 
add  a  spoonful  of  whipped  cream  on  top  of  each  helping. 

Mrs.   Cora  D.  Pyles. 

Mrs.    Tillie   Gregory. 

Nell  M.   Burrows. 

OYSTER  SALAD. 

One  can  cove  oysters,  3  hard  boiled  eggs,  as  much  cracker 
crumbs  as  eggs,  1  teaspoon  mustard,  1  teaspoon  sugar,  salt  and 
pepper,  1  egg,  8  tablespoons  vinegar,  put  on  stove,  let  thicken. 
Mix  chopped  oysters  and  eggs  with  cracker  crumbs  and  pour 


46 

hot  dressing  over  mixture.    Lastly  pour  on  liquid  from  oysters. 

Mary  L.  Conningham. 

OYSTER  SALAD. 

Scrape  and  cut  into  one-half  inch  pieces  sufficient  blanch- 
ed celery.  Pick  over  and  wash  50  large  oysters,  put  in  a  sauce 
pan  with  one-fourth  teaspoon  of  salt,  a  dash  of  pepper  and 
shake  over  the  fire  until  plumped.  Drain  and  set  aside  until 
cold,  then  mix  with  celery  and  French  dressing.  Arrange  in 
lettuce  leaves.  French  dressing:  Put  in  a  bowl  one-half  tea- 
spoon of  salt  and  white  pepper,  rub  fork  with  garlic,  add  4 
tablespoons  olive  oil,  stir  with  fork,  add  1  taBlespoonful  of 
vinegar.     Mix  well  and  pour  over  salad.       Nona  Roberts. 

OYSTER    SALAD. 

One  quart  oysters,  leaving  out  juice,  chopped  with  six 
large  pickles  and  whites  of  eight  hard  boiled  eggs.  Beat  to  a 
cream  yolks  with  a  large  spoonful  melted  butter,  mustard, 
pepper,  salt  and  sugar  to  taste;  add  one-half  cup  vinegar  and 
one-half  cup  cream.  Mrs.   Margaret  Taylor. 

CHICKEN    MAYONNAISE. 

Cover  a  platter  with  lettuce  leaves  and  lay  slices  of  cold 
boiled  chicken,  preferably  white  meat,  on  this,  cover  thickly 
with  mayonnaise.  Cut  stuffed  olives  in  halves  and  lay  them 
on  the  mayonnaise.  Mrs.  Bessie  Nelson. 

SUMMER  SALAD. 

Slice  peeled  tomatoes  and  alternate  with  cucumber  and 
chopped  onion  in  a  salad  bowl  lined  with  crisp  lettuce  leaves. 
Mayonnaise.  *     *     * 

SUMMER  SALAD. 

Garnish  the  number  of  plates  desired  with  a  lettuce  leaf. 
Cut  in  large  pieces,  alternately,  ripe  tomato,  celery,  cucumber 
and  onion,  with  mayonnaise  dressing  on  top.  No  stirring  or 
mixing  of  ingredients.  Bertha  Louise  Wolff. 


47 
TOMATO  ASPIC. 

Pulp  ancksJuice  of  a  large  can  of  tomatoes.  Season  with 
salt,  pepper  and  Onion  juice.  Stiffen  with  gelatine,  using  half 
a  package  for  a  quarts. v  Mould  in  small  cups.  Serve  on.  let- 
tuce leaves  with  mayonnafse^  *     *     * 

BANANA  AND  CELERY  SALAD. 

Six  bananas,  half  a  cup  uf  nut?  cut  hue  and  2  stalks  of 
celery.  Mix  with  mayonnaise,  fill  the  banana  skins,  chill  and 
serve  on  lettuce  leaves.  ^%s*     *     *     * 

MARGUERITE  SALAD. 

Make  a  bed  of  lettuce  leaves  on  each  individual  dish. 
Slice  hard  boiled  eggs  lengthwise  and  remove  the  yolks  whole. 
Put  a  yolk  in  the  center  of  each  plate  and  arrange  the  white 
around  it,  cut  in  strips  to  resemble  the  petals  of  a  marguerite. 
Mayonnaise.  *     *     * 

HOT   SALAD   DRESSING. 

Two  eggs,  1  tablespoonful  white  pepper,  1  teaspoonful  salt, 
2  teaspoonfuls  mustard,  2  tablespoonfuls  melted  butter,  2  of 
sweet  cream,  1  scant  cup  vinegar.  Put  all  together  and  cook 
until  it  looks  smooth  like  cream,  stirring  all  the  time.  Pour 
hot  on  cabbage,  lettuce  or  potatoes,  sliced  or  chopped. 

Minnie  Laird. 

ENDIVE  SALAD. 

For  two  bunches  of  salad  take  off  the  dark  leaves,  cut  the 
rest  in  small  pieces  splitting  the  stalk,  lay  in  salt  water  for 
several  hours  to  draw  out  the  bitter  taste.  Boil  2  potatoes ; 
drain  off  the  water,  then  mash  with  a  fork,  add  salt,  pepper, 
(celery  and  onion  cut  fine),  then  the  salad  and  mayonnaise. 
Mrs.  E.  L.  Schambra,  Wheeling,  W.  Va. 

EGG   SALAD. 

Take  equal  parts  of  hard  boiled  tgg,  celery  and  onion. 
Salt  to  taste  and  mix  with  mayonnaise.        Opal  S.  Wolff. 


48 


BREAD  AND  ROLLS. 

"Here  is  bread  which  strengthens  man's  heart,  and  therefore  is 
called  the  siaff  of  life." — Matthew  Henry. 

JUG   YEAST. 

Six  medium  sized  potatoes  boiled  and  mashed,  a  handful 
of  hops  boiled  in  2  quarts  of  water,  strain  and  pour  over  the 
potatoes,  add  one-half  cupful  of  sugar  and  one-half  cupful  of 
salt,  when  cold  add  one  cupful  of  soft  yeast  or  2  cakes  of  hard 
yeast.  Let  stand  near  the  stove  for  24  hours,  put  away  in  a 
jug,  corking  tightly.  Use  two-thirds  of  a  cup  of  this  yeast  for 
six  loaves  of  bread.  Ella  J.  McKee. 

BREAD. 

Take  one-half  cake  of  Yeast  Foam  and  put  it  to  soak  in 
one-half  pint  of  luke  warm  water.  This  should  be  done  di- 
rectly after  dinner  in  the  winter  season  and  about  the  middle 
of  the  afternoon  in  the  summer  season.  Let  it  dissolve  and  in- 
to this  beat  enough  flour  to  make  a  stiff  batter ;  let  rise  until  ev- 
ening. Cook  2  good  sized  potatoes  in  one-half  gallon  of  water. 
Take  the  potatoes  out  and  mash  fine  and  stir  into  the  water  re- 
maining in  the  kettle,  adding  enough  water  to  make  one-half 
gallon ;  sift  flour  into  a  pan  and  into  the  center  of  the  flour  stir 
the  potato  water  with  2  tablespoonfuls  of  salt;  beat  15  min- 
utes, adding  the  small  sponge ;  cover  with  the  flour  and  let  rise 
over  night ;  knead  in  the  morning  and  let  rise,  knead  again  and 
let  rise,  then  mould  into  pans  to  rise  and  bake.  Bake  in  a  mod- 
erate oven.    This  will  make  4  or  5  loaves  of  bread. 

Mrs.  L.  W.  Wright. 

RAISIN    BREAD. 

Two  cupfuls  sugar,  1  cupful  milk  and  water  mixed,  1  cup- 


49 

ful  shortening,  i  egg,  i  cupful  yeast.  Set  at  noon,  knead  at 
night,  roll  out  in  the  morning,  and  stick  with  raisins ;  make  in- 
to loaves.  Mrs.  J.  S.  Carter. 

SALT  RISING   BREAD. 

The  evening  before  baking  scald  with  new  milk  2  table- 
spoonfuls  of  meal,  and  set  in  a  warm  place.  In  the  morning 
it  should  be  light.  Add  1  pint  of  luke  warm  water,  a  pinch  of 
salt  and  a  teaspoon  ful  of  sugar,  and  flour  enough  to-  make  a 
batter.  Place  in  a  kettle  of  warm  water  to  get  light.  Care 
should  be  taken  to  keep  an  even  temperature  and  as  warm  as 
possible  (not  to  scald).  When  light  take  one-third  quart  new 
milk,  let  it  come  to  boiling  point,  sift  in  the  crock  1  pint  of 
flour,  make  opening  in  center,  pour  in  boiling  milk  and  stir  till 
it  begins  to  thicken,  then  add  remainder  of  quart  of  milk  and 
pour  in  the  light  batter.  When  light  mix  very  soft  with  one- 
half  teacupful  of  lard  (melted).  Make  in  3  loaves  and  place 
in  well  greased  pans.  When  light  bake  45  minutes,  then 
grease  top  with  butter  and  return  to  oven  for  a  few  minutes. 

Mrs.  Will  Lair. 

SALT   RISING   BREAD. 

In  the  morning  fill  a  quart  cup  one-third  full  of  luke  warm 
water,  add  a  teaspoonful  of  salt,  a  pinch  of  sugar  and  flour 
enough  to  make  the  consistency  of  griddle  cakes.  Set  the  cup 
in  a  closed  vessel  half  filled  with  water  moderately  hot  (not 
scalding)  and  then  keep  temperature  nearly  even.  This  yeast 
ought  to  fill  the  cup  in  about  5  hours.  Sift  the  flour  into  a 
pan,  make  an  opening  in  center  and  pour  in  yeast.  Have 
pitcher  of  milk  and  water  salted,  (not  too  hot  or  you  will  scald 
the  yeast  germs)  pour  in  and  stir  rapidly  into'  a  sponge,  then 
cover  closely  and  keep  warm  an  hour,  then  knead  into  loaves, 
adding  flour  to  make  proper  consistency ;  place  in  well  greased 
pans,  cover  closely  and  leave  till  light;  bake  in  steady  oven. 


50 

When  done  let  steam  escape,  wrap  in  a  damp  towel,  and  keep 
in  a  closed  jar.  Mrs.  G.  W.  Whan. 

RYE  BREAD. 

One  quart  rye  flour,  three-fourths  teacupful  Orleans  mo- 
lasses, scald  at  noon.  In  the  evening  stir  in  it  I  pint  of  sponge 
made  of  wheat  flour.  In  the  morning  mix  stifT  with  wheat 
flour.     Let  rise  and  put  in  pans.     Salt  in  yeast.     Bake. 

L.  M.  P. 

RYE  BREAD. 

At  night  cook  3  or  4  potatoes,  about  the  size  of  an  Qgg, 
mash  and  beat  well,  scald  1  cupful  of  rye  flour  and  beat  free  of 
lumps,  add  the  potatoes  and  beat  together,  then  add  1  quart  of 
warm  water  and  one-half  cake  of  yeast  well  soaked,  add 
enough  rye  flour  to  make  the  consistency  of  sponge  as  for  wheat 
bread.  In  .the  morning  add  to  sponge  one-half  cupful  Orleans 
molasses,  1  teaspoonful  salt,  1  tablespoonful  lard  or  butter, 
and  1  teaspoonful  caraway  seed  and  enough  rye  flour  to  mix 
stiff.  Caraway  seed  can  be  omitted  if  you  wish.  I  raise  mine 
once  before  shaping  into  loaves.        Mrs.  Sara  C.  Ramsey. 

RYE  BREAD. 

Two  potatoes  grated  and  boil  in  about  3  pints  of  water 
until  it  thickens,  1  teacupful  molasses.  While  still  hot  sift  in 
rye  flour  until  it  gets  as  thick  as  you  can  stir  it.  When  cool  put 
in  a  cake  of  yeast  and  let  it  raise  over  night.  When  making  it 
up  in  the  morning  take  about  one-third  wheat  flour.  After  it 
rises  once  make  it  out  in  pans  and  bake.     Mrs.  Ringdall. 

ENTIRE   WHEAT    FLOUR. 

One  quart  of  warm  water,  entire  wheat  flour  and  one-half 
cake  of  yeast  well  dissolved  in  1  cupful  of  water.  Mix  as  stiff 
as  can  be  stirred  with  a  strong  spoon  and  let  rise  over  night. 
In  the  morning  add  1  tablespoonful  of  salt  and  2  of  sugar,  stir 


51 

in  more  flour  and  let  rise;  then  mix  as  soft  as  can  be  handled 
and  let  rise  again.  Mould  into  loaves  and  when  light  bake  in 
moderate  oven.  Mellie  I.  Eames. 

CORN    BREAD. 

One  large  cupful  sweet  milk,  one-fourth  cupful  butter,  2 
eggs,  1  tablespoonful  of  sugar  and  a  pinch  of  salt.  In  thick- 
ening use  1  cupful  of  flour  and  2  cupfuls  of  corn  meal,  3  tea- 
spoonfuls  of  baking  powder  should  be  well  rubbed  in  the  flour. 
Bake  in  common  pie  pan.  This  should  bake  in  about  20  min- 
utes.    Serve  hot.  Mrs.  J.  G.  Sexton. 

CORN    BREAD. 

One  cupful  of  corn  meal,  one  cupful  of  wheat  flour,  one 
cupful  of  sour  cream,  or  one  cupful  of  sweet  milk  with  three 
tablespoon fuls  of  butter,  one  teaspoon ful  of  cream  tartar,  one- 
half  teaspoonful  of  soda,  one-half  teacupful  of  sugar,  one  tea- 
spoonful  of  salt,  two  unbeaten  eggs,  and  bake  20  minutes. 

Mrs.  D.  M.  Candor. 

DELICATE   CORN    BREAD. 

One  pint  of  sour  or  sweet  milk,  one  teaspoonful  of  soda 
or  baking  powder,  one  tablespoonful  of  lard,  a  pinch  of  salt  and 
stir  in  enough  white  meal  to  make  a  batter  the  consistency  of 
sponge  cake.     Bake  half  hour  or  20.  minutes  in  quick  oven. 

Mrs.  May  I.  Whitham. 

CORN   BREAD. 

One-half  cup  sugar,  two  eggs,  one  cup  sweet  milk,  three 
teaspoons  of  baking  powder,  three-fourths  cup  corn  meal,  one 
pint  of  flour,  teaspoon  of  salt.  Mrs.  H.  Crosby. 

CORN    BREAD. 

One  pint  of  buttermilk,  2  eggs,  1  tablespoon  butter  or  sour 
cream,  1  teaspoon  salt,  1  tablespoon  of  sugar,  2  cups  corn  meal, 


52 

i  cup  of  wheat  flour,  i  teaspoon  soda.     Stir  in  the  milk. 

Mrs.'S.  J.  Dool. 

RICE   CORN    BREAD. 

One  pint  of  rice  after  it  is  well  cooked,  i  pint  of  sour 
milk,  3  or  5  eggs  (best  with  5),  1  scant  teaspoonful  soda  stirred 
in  milk,  mix  very  thin  with  good  finejfcorn  meal.  Bake  in 
quick  oven.  MwThos.  Maddux. 

RAISED  CORN   PONK 

Take  in  the  morning  3  pints  corn  meal.  1  tablespoonful 
salt,  2  tablespoonfuls  molasses  or  sugar,  scald  with  3  pints 
boiling  water,  stirring  well.  At  noorMdd  one-half  cake  yeast 
prepared  as  for  bread,  let  rise  for  se^al  hours,  then  add  one- 
half  teaspoonful  soda  and  1  cupful  Sour,  stirring  well.  Bake 
in  a  well  greased  skillet  in  a  moderately  hot  oven  2  or  3  hours. 
When  browned,  cover  to  prevent  JBrning.  Slice  when  cold 
and  steam  for  breakfast.  |  Mrs.  A^nne  C.  Dool. 

BOSTON   BROWN7BREAD. 

One  pint  sour  milk,  1  1  corn  meal,  1  cupful  graham 

flour,  1  cupful  white  flour.  1  teaspoonful  salt,  1  teaspoonful 
soda,  one-half  cupful  mola^es. Jg^team  2  hours;  bake  1  hour 
in  2  quart  pan.  Mrs.  J.  S.  Carter. 

BOSTON    BROWN    BREAD. 

Two  cupfuls  corn  meal,  2  cupfuTs  flour,  1  cupful  rye  flour, 
1  cupful  graham,  1  and  three-fourths  cupfuls  molasses,  2  tea- 
spoonfuls  soda,  1  cupful  cold  coffee,  1  cupful  sweet  milk,  1 
cupful  sour  milk  that  is  Ju£t  beginning  to  turn.  The  bakeries 
sometimes  keep  the  mi:\edJftour  ready  for  use.  It  is  nice  and 
less  trouble.  Mrs.  F.  L.  Moses. 

BOSTON   BROWN   BREAD. 

One  heaping  coffee  cupful  each  of  corn  meal,  rye  and 
graham  flour,  sift  together  as  well  as  possible  and  beat  together 


53 

2  cupfuls  of  New  Orleans  or  Porto  Rico  molasses,  2  cupfuls 
sweet  milk,  1  cupful  sour  milk,  1  dessert  spoonful  soda,  1  tea- 
spoonful  salt.  Pour  into  tin  form  and  steam  4  hours.  The 
pan  must  not  be  full.  Do  not  let  water  stop  boiling.  Before 
serving:  set  in  the  oven  a  short  time  to  dry.        J| 

Sara  Q-.  Ramsey. 

STEAM    BROWN   BREAD. 

One-half  cup  flour,  1  cup  graham,  1  cup  corn  meal,  1  cup 
sour  milk,  one-half  cup  sorghum,  rounding  teaspc  niful  soda, 
small  pinch  salt.     Steam  2  and  one-half  hours. 

STEAMED   BROWN   BREAD. 

One  cup  New  Orleans  molasses,  2  -cups  sour  milk,  2  and 
one-half  cups  graham  flour,  1  and  one-rhalf  cups  corn  meal, 
heaping  teaspoonful  soda,  a  little  salt.  Take  large  baking  pow- 
der cans,  grease  well  and  fill  a  little  more  than  half  with  the 
stiff  batter,  put  on  lids  and  steam  3  and  one -half  hours.  The 
loaves  will  slip  out  of  the  cans  while  hot  Mary  Derr. 

SOUTHERN  BROWN  BREAD. 

Two  cups  graham  flour,  2  cups  corn  meal,  three-fourths 
cup  molasses,  2  cups  sour  milk,  1  teaspoon  soda  and  1  table- 
spoon salt.  If  fruit  is  desired  add  a  <&ip  £>f<g^ell  washed  raisins. 
Steam  2  and  one-half  hours  and  set  irlo^eipEi  few  minutes. 

%     'JUdie  Rodger s. 

GRAHAM   BREADV 

One  quart  graham  flour,  1  pint  sour  milk,  one-half  pint 
New  Orleans  molasses,  1  teaspoonful  soda,  1  teacup  seeded 
raisins.  Bake  in  round  bread  pan$:  Sufficient  for  2  loaves. 
Bake  1  hour.  /  Jr      Mrs.  W.  N.  Boyer. 

GRAHAM  BREAD. 

Make  sponge  as  for  white  bread.     Stir  into  your  sponge 


54 

about  one-third  the  amount  of  graham  flour  sifted  that  you 
will  use  of  white  flour  to  stiffen.  Salt  to  taste  and  use  enough 
sugar  to  sweeten  slightly.  Do  not  mix  as  stiff  as  for  white 
bread,  nor  allow  the  loaves  to  become  so  light  before  baking. 

Bess  Bassett. 

NUT   BREAD. 

One  quart  of  bread  sponge,  i  cup  of  new  milk,  two-thirds 
cup  of  sugar,  i  heaping  tablespoonful  of  butter,  2  eggs  well 
beaten,  a  little  cinnamon,  mix  into  a  soft  dough.  Let  rise  un- 
til light,  then  work  into  this  1  cup  of  chopped  nuts,  English 
walnuts,  hickory  nuts  or  almonds.  Let  rise  again  and  mould 
into  2  loaves.     When  light  bake  in  a  moderate  oven. 

Mrs.  Zoe  Emerson. 

SCOTCH   SHORT   BREAD. 

One  cup,  well  packed,  of  butter,  one-half  cup  sugar,  2  and 
one-half  cups  flour.  Cream  butter  and  sugar.  Take  out  a  ta- 
blespoon of  the  flour  and  add  a  tablespoon  of  corn  meal  or 
rice  flour  in  its  place,  then  stir  the  whole  amount  into  the  but- 
ter and  sugar.  Work  with  hands  until  you  can  roll  it  out, 
then  cut  and  mark  the  cakes  with  a  spoon  or  fork  round  the 
edge  and  bake.    Use  very  little  flour  in  rolling  out. 

Minota  Bassett. 

SWEET  RUSKS. 

Two  cupfuls  bread  sponge,  1  small  cup  of  sugar,  1  table- 
spoonful  of  lard,  1  egg.  Beat  sugar,  egg,  lard  well  together 
and  add  to  sponge  and  stiffen.        Mrs.  Alta  C.  Marquis. 

MILK   BISCUIT. 

One  pint  of  flour,  one-half  teaspoonful  salt,  2  level  tea- 
spoonfuls  of  baking  powder,  2  level  tablespoonfuls  butter,  1 
scant  cup  of  milk.  Mix  flour,  salt,  baking  powder  and  rub  in 
the  butter,  add  milk,  roll,  cut  out,  bake  15  minutes. 

Mrs.  G.  G.  Weidling. 


55 
BAKING   POWDER   BISCUIT. 

Into  i  quart  of  sifted  flour,  rub  thoroughly  with  your 
hands  3  heaping  teaspoonfuls  baking  powder.  Then  in  the 
same  manner  rub  in  1  heaping  tablespoonful  of  butter  or  lard. 
After  adding  1  teaspoonful  of  salt  if  lard  is  used,  add  milk  or 
water  sufficient  to  make  a  very  soft  dough.  Roll  and  cut  into 
small  thick  cakes  and  place  at  once  into  a  very  hot  oven. 

Pearl  Love. 

FRENCH   ROLLS. 

Three  cupfuls  of  sweet  milk,  1  cupful  of  butter  and  lard 
mixed  in  equal  proportions,  one-half  cupful  yeast,  1  teaspoon- 
ful salt.  Add  flour  enough  to  make  a  stiff  dough  and  let  it 
rise  over  night.  In  the  morning  add  2  well  beaten  eggs ;  knead 
well ;  let  it  rise  again  and  bake  to  a  delicate  brown  in  a  quick 
oven.  Jeannetta  Robertson  Miller. 

ROLLS. 

One  quart  of  bread  sponge,  1  cupful  of  new  milk,  one-half 
cupful  of  sugar,  three-fourths  of  a  cupful  of  butter.  Mix  to- 
gether and  thicken  with  flour  until  it  is  like  batter.  Let  rise 
till  light,  then  stir  in  whites  of  4  eggs  beaten  to  a  stiff  froth; 
mix  up  stiff  and  let  rise;  mould  into  rolls;  let  rise  20  minutes 
and  bake  in  a  quick  oven.  Laura  E.  Love. 

SWEET  ROLLS. 

Two  quarts  of  flour,  work  in  a  large  spoonful  of  lard,  one- 
half  pint  of  milk  boiled  and  cooled.  Add  to  flour  one-half  cup- 
ful of  yeast  and  a  little  sugar  and  mix  to  a  thin  batter.  Let  it 
rise  1  hour;  work  20  minutes;  let  rise  another  hour;  handle 
carefully  and  roll  one-fourth  inch  thick;  cut  with  round  cut- 
ter ;  wet  one  side ;  sprinkle  ground  cinnamon  between  and  turn 
over;  let  rise  another  hour  and  bake  15  minutes. 

Mrs.  W.  S.  McCormick. 


56 
TEA   BUNS. 

Boil  i  pint  of  cream  and  pour  it  over  a  heaping  tablespoon- 
ful  of  lard  and  butter  mixed;  add  i  cupful  of  sugar.  Let  it 
stand  until  cool  enough  then  add  one-half  cupful  of  yeast,  a 
pinch  of  nutmeg  and  flour  enough  to  make  a  stiff  dough.  Let 
it  rise;  roll  out;  cut  into  cakes;  let  it  rise  again  and  bake  in  a 
quick   oven.  Jennie   Wakefield,    Heyworth.    111. 

SWEET  BISCUIT. 

One  pint  sweet  milk,  2  eggs,  2  cupfuls  sugar,  1  large  half 
cupful  of  butter.  Mix  2  teaspoonfuls  of  baking  powder  in  flour 
sufficient  to  make  a  good  dough.  Roll  a  little  thicker  than 
cookies.  Susie  Guthrie. 

WATER  BISCUIT. 

Sift  with  2  cupfuls  of  flour  1  heaping  teaspoonful  of  soda 
and  2  teaspoonfuls  of  cream  of  tartar  two  or  three  times,  add 
two-thirds  cupful  of  lard,  mix,  then  1  and  one-half  cupfuls 
water,  one-half  teaspoonful  salt,  add  enough  flour  to  make  a 
soft  dough,  roll  out  and  bake  quickly.     Mrs.  E.  S.  Hunt. 


57 


BREAKFAST  and  OTHER  DISHES. 

"And  then  to  breakfast  with    what    appetite    you    have." — Henry 
VIII. 

OATMEAL  GEMS. 

Two  cupfuls  sour  milk,  2  cupfuls  oatmeal,  1  cupful  flour, 
2  eggs,  1  tablespoon ful  sugar,  1  teaspoon ful  soda.  Soak  oat- 
meal over  night.     Bake  in  gem  pans.        Mrs.  K.  Candor. 

BREAKFAST  GEMS. 

Soak  over  night  2  cups  rolled  oats  in  1  and  one-half  cups 
sour  milk;  add  one-half  cup  sugar,  1  teaspoon  soda,  1  teaspoon 
salt,  2  eggs  and  1  cup  wheat  flour.    Bake  in  moderate  oven. 

Mrs.  Margaret  Taylor. 

WHEATEN   GEMS. 

Mix  1  teaspoon  ful  baking  powder  and  a  little  salt  into  1 
pint  of  flour.  Add  to  the  beaten  yolks  of  2  eggs  1  teacupful  of 
sweet  milk  or  cream,  a  piece  of  butter  (melted)  half  the  size  of 
an  egg,  the  flour  with  baking  powder  and  salt  mixed  and  well 
beaten  whites  of  2  eggs.  Beat  well.  Bake  immediately  in  gem 
pans  in  a  hot  oven.  Lottie  Wright. 

GRAHAM  GEMS. 

One  pint  of  sour  milk  and  cream  mixed,  1  heaping  table- 
spoonful  of  sugar,  1  teaspoonful  of  soda ;  thicken  very  stiff 
with  fine  graham  flour.  Have  cast  iron  gem  pans  very  hot; 
grease  them  and  put  the  batter  in.     Bake  in  a  quick  oven. 

Mary  C.  Holmes. 

GRAHAM  GEMS. 

Two  cupfuls  graham  flour,  1  egg,  pinch  of  salt,  2  table- 
spoonfuls  sugar,  1  tablespoonful  butter  or  lard,  2  teaspoonfuls 
baking  powder  and  enough  sweet  milk  to  make  a  stiff  batter. 
Bake  in  well  greased  gem  pans.  Bessie  V.  Sponsler. 


58 
POP  OVERS. 


One  cupful  sweet  milk,  i  cupful  flour,  i  egg  beaten  sep- 
arately. Bake  in  gem  pans.  A  very  little  sugar  if  desired  and 
i  teaspoonful  baking  powder.  Mrs.  Morey. 


POP  OVERS. 

Three  eggs  beaten  separately,  i  and  one-half  tablespoon- 
fuls  of  sugar,  i  cupful  sweet  milk,  i  tablespoonful  butter,  i 
pint  of  flour,  2  teaspoonfuls  baking  powder. 

Ethel  Graham  Bigelow. 

POP  OVERS. 

One  cup  flour,  one-fourth  teaspoonful  salt,  seven-eighths 
cup  milk,  2  eggs,  one-half  teaspoonful  melted  butter.  Mix 
salt  and  flour,  add  milk  gradually.  Add  egg,  beaten  until  light, 
and  butter;  beat  2  minutes,  turn  into  hot  buttered  gem  pans 
and  bake  thirty  minutes  in  hot  oven.       Mrs.  H.  B.  Allen. 

POP  OVERS. 

Two  cups  flour,  1  egg,  2  tablespoonfuls  butter,  1  cup  of 
cold  water,  1  teaspoonful  of  baking  powder,  a  little  salt.  Bake 
in  hot  oven.  Mrs.  Robertson. 

MUFFINS. 

One  pint  of  sweet  milk,  2  eggs,  2  teaspoonfuls  of  baking 
powder,  1  and  one-half  tablespoonfuls  of  butter,  2  tablespoon- 
fuls of  sugar,  1  teaspoonful  of  salt,  flour. 

Mrs.  Edward  Dool. 

MUFFINS. 

Three  eggs,  1  cupful  of  milk,  1  tablespoonful  of  melted 
butter,  1  tablespoonful  of  sugar,  2  heaping  teaspoonfuls  of  bak- 
ing powder.  Beat  the  eggs  and  mix  with  the  milk ;  put  in  the 
butter,  sugar  and  flour  enough  to  make  a  batter.  Bake  in 
round  tins  in  a  hot  oven.  Mabel  Bigelow  Ramsey. 


59 
MUFFINS. 

Two  cups  of  flour,  i  cup  of  sweet  milk,  2  tablespoonfuls 
of  sugar,  2  eggs,  butter  the  size  of  a  green  walnut,  2  teaspoon- 
fuls  of  baking  powder.  Mrs.  Whitsitt. 

MUFFINS. 

One-third  cup  butter,  1  egg,  one-fourth  cup  sugar,  three- 
fourths  cup  milk,  2  cups  sifted  flour,  a  little  salt,  4  level  tea- 
spoons baking  powder.     Put  in  heated  greased  pans. 

Opal  S.  Wolff. 

CORN   MUFFINS. 

Beat  2  heaped  tablespoonfuls  butter  and  4  of  sugar  to  a 
cream.  Add  yolks  of  3  eggs,  then  2  cups  of  milk  in  which  a 
teaspoon ful  of  soda  has  been  dissolved.  Sift  2  or  3  times  1 
and  one-half  cups  flour  and  a  liberal  cup  of  corn  meal,  with  2 
even  tablespoonfuls  of  cream  of  tartar.  Add  the  mixture  of 
butter,  sugar,  milk  and  eggs  slowly  to  the  dry  ingredients  stir- 
ring well,  then  add  the  beaten  whites  of  3  eggs. 

Mrs.  D.  N.  Blazer. 

WAFFLES. 

Beat  together  2  eggs,  one-half  teaspoonful  of  salt  and  a 
level  tablespoonful  of  sugar.  Add  three-fourths  cupful  of  corn 
meal,  2  cupfuls  of  flour,  2  cupfuls  of  sour  milk,  1  level  table- 
spoonful  of  melted  lard,  1  teaspoonful  of  dissolved  soda  and  1 
teaspoonful  of  baking  powder.  The  batter  should  be  a  little 
thicker  than  for  ordinary  pancakes.  Bake  in  a  hot,  well  greas- 
ed waffle  iron.  Ruth  Sickels. 

WAFFLES. 

Two  eggs  beaten  separately,  1  pint  of  sweet  milk,  1  and 
one-half  teaspoonfuls  of  baking  powder,  1  tablespoonful  of 
melted  butter,  1  teaspoonful  of  sugar,  a  little  salt,  flour  enough 
to  make  a  smooth  batter.  Bake  in  piping  hot,  well  greased 
waffle  irons.  Mrs.  J.   R.   McCrea. 


60 
CORN   DODGERS. 

Mix  with  cold  water  into  a  soft  dough  i  quart  of  corn 
meal,  i  teaspoonful  of  salt,  2  tablespoon fuls  of  butter.  Mould 
into  oval  cakes  with  the  hands  and  bake  in  a  hot  oven  in  a  well 
greased  pan.     To  be  eaten  hot.  Mrs.  E.  D.  Wade. 

SOUR   MILK   PANCAKES. 

Dissolve  one-half  teaspoonful  of  soda  in  1  pint  of  sour 
milk;  add  2  eggs  well  beaten,  1  tablespoonful  of  lard,  salt  to 
taste.  Stir  in  enough  flour  to  make  a  batter.  Fry  in  butter 
and  lard  mixed.  Mrs.  Dora  Thompson. 

BUCKWHEAT  CAKES. 

One  quart  of  buckwheat  flour,  1  cupful  of  corn  meal,  one- 
half  cupful  of  wheat  flour,  1  cupful  of  buttermilk  or  2  table- 
spoonfuls  of  molasses,  one-half  cupful  of  yeast  or  one-half  com- 
pressed cake;  add  enough  warm  water  to  form  a  thin  batter. 
Beat  well  and  let  it  rise  over  night.  In  the  morning  dissolve 
one-half  teaspoonful  of  soda  in  2  tablespoon  fuls  of  hot  water 
and  add  this  to  the  batter.  Beat  thoroughly  and  bake  on  hot 
griddle.  Mrs.  D.  M.  Candor. 

BUCKWHEAT   PANCAKES. 

For  about  1  quart  of  batter  use  one-half  cup  of  yeast,  mix 
buckwheat  flour  with  corn  meal  in  the  proportion  of  three 
parts  buckwheat  to  one  of  cornmeal,  stirring  together  with 
hike  warm  water  sufficient  to  make  a  rather  thin  batter,  salt- 
ing to  taste.  Prepare  this  at  night,  in  the  morning  put  in  2  ta- 
blespoonfuls  sugar  and  a  little  soda.  Save  a  little  to  start  next 
night.  Mrs.  Mary  J.  McManus. 

CRUMB-BATTER    CAKE. 

Break  up  6  slices  of  dry  bread,  pour  a  little  hot  water 
over  them,  then  pass  this  through  a  colander;  add  the  beaten 
yolks  of  2  eggs,  1  scant  cupful  of  flour  in  which  1  teaspoonful 


61 

of  baking  ponder  has  been  sifted,  a  pinch  of  salt  and  a  pint  of 
milk;  stir  in  the  beaten  whites  of  the  eggs.  If  the  batter  is  too 
thick  add  more  milk.     Bake  on  hot  griddle. 

Mrs.  Eveline  Davison. 

GRIDDLE  CAKES. 

Sift  together  one-half  cup  graham  and  one-half  cup  wheat 
flour,  2  teaspoons  baking  powder,  one-half  teaspoon  salt,  I  and 
one-half  tablespoons  sugar,  I  Qgg  beaten  light,  I  and  one-fourth 
cups  milk  and  i  tablespoon  melted  butter.  Fry  on  hot  griddle 
and  serve  with  maple  sugar.  Mrs;\[.  W.  Murphy. 

CORN   GRIDDLE   CAKES. 

To  i  quart  sour  milk  add  corn  meal  to  make  the  consist- 
ency of  wheat  cakes,  one-half  teaspoonful  salt,  one-half  table- 
spoonful  sugar,  2  eggs  well  beaten.  Add  one-half  teaspoonful 
soda  just  before  baking.  Lydia  Peterson. 

POTATO  PANCAKES. 

One  pint  cold  mashed  potatoes,  i  cup  sweet  milk,  3  eggs, 
a  little  salt.  Mix  thoroughly;  add  1  cup  sifted  flour  in  which 
a  teaspoonful  of  baking  powder  has  been  placed ;  beat  well  and 
drop  from  spoon  on  hot  buttered  griddle,  fry  a  golden  brown. 

Cora  Beard. 

POTATO  PANCAKES. 

Two-thirds  cup  cold  mashed  potatoes,  one-third  cup  light 
bread  crumbs  soaked  in  water  or  milk,  press  water  out.  Mix 
potatoes  and  bread  together  with  one-half  teaspoonful  baking 
powder  and  pinch  of  salt.  Have  griddle  hot  and  w7ell  buttered. 
Fry  until  a  light  brown,  serve  hot.  Mrs.  Low  Brown. 

FLANNEL  CAKES. 

One  teaspoonful  butter,  one  pint  of  flour,  one  salt  spoon- 
ful of  salt,  two  eggs,  2  cupfuls  of  milk,  two  teaspoonfuls  of 
baking  powder.     Rub  butter  into  the  flour  and  add  salt.     Beat 


62 

the  yolks  of  the  eggs  light,  then  add  the  milk  to  them  and  when 
well  beaten  stir  milk  into  the  flour  until  quite  smooth.  Beat 
the  whites  light,  add  them,  and  lastly  the  baking  powder,  and 
bake  on  hot  griddle.  C.  B.  Edwards. 

BREAD   BA^LS. 

Crumb  stale  bread  fine  and  moisten  well  with  warm  milk 
or  water;  (if  too  moist  press  out  with  the  hands),  season  with 
salt,  pepper  and  sage,  or  any  herb  you  prefer,  and  add  butter, 
one  egg.  Fry  after  frying  meat  or  put  in  pan  after  roasting 
meat.  Mrs.  C.  Graham. 

CORN  FRITTERS. 

Take  one  can  of  corn,  three  eggs,  one  tablespoonful  of 
melted  butter,  salt  and  pepper  to  taste,  one-half  teaspoonful  of 
sugar,  one  teaspoonful  of  baking  powder;  thicken  with  flour 
and  drop  from  spoon  in  skillet  of  hot  lard  or  enough  lard  to 
fry  a  light  brown.  Mrs.  W.  C.  Galloway. 

APPLE   FRITTERS. 

Make  a  batter  in  the  proportion  of  one  cupful  of  sweet 
milk,  two  cupfuls  of  flour,  one  heaping  teaspoonful  of  baking 
powder,  two  eggs,  two  tablespoonfuls  of  sugar,  one  tablespoon- 
ful of  melted  butter,  a  little  salt.  Heat  the  milk  a  little  more 
than  milk  warm,  then  add  slowly  to  the  beaten  yolks,  sugar, 
salt,  then  the  flour  into  which  has  been  sifted  the  baking  pow- 
der and  the  butter  rubbed,  and  the  beaten  whites  of  the  eggs. 
Lastly  add  one  quart  of  coarsely  chopped  tart  apples,  dipping 
the  batter  over  them.  Drop  large  spoonfuls  into  very  hot  lard 
and  fry  to  a  light  brown ;  skim  out  and  drain.  Serve  with  ma- 
ple syrup  or  syrup  made  of  sugar. 

Mrs.  Chas.  \Y.  Detwiler. 

APPLE    FRITTERS. 

Two  eggs,   i  cup  of  milk,  pinch  of  salt,   I  and  one-half 


63 

teaspoons  of  baking  powder,  I  cup  of  chopped  apple,  flour 
enough  to  make  a  stiff  batter.  Drop  by  spoonfuls  in  hot  lard 
and  fry  a  nice  brown. 

SAUCE. 

One  egg,  i  cup  of  sugar,  one-half  cup  butter  (small),  i 
tablespoon  corn  starch,  pour  over  these  I  pint  of  boiling  water. 
After  taking  off  of  stove  add  a  little  vanilla  to  flavor. 

Mrs.  W.  H.  Philleo. 

BANANA   FRITTERS. 

Three  cupfuls  flour  and  one  and  one-half  teaspoonfuls 
baking  powder  sifted  together,  yolks  of  2  eggs,  salt,  one-half 
cupful  sugar,  and  milk  enough  to  make  a  batter.  Whip  the 
whites  of  2  eggs  and  add  1  tablespoonful  melted  butter.  Slice 
six  bananas  and  stir  into  the  batter.  Fry  right  away  in  boiling 
lard,  and  drain  on  coarse  brown  paper. 

Lutie  M.  Chamberlin. 

HAM   TOAST. 

One  pint  of  milk,  one  egg,  one  tablespoonful  of  flour,  one- 
half  cupful  of  chopped  ham,  four  slices  of  buttered  toast.  Boil 
the  milk,  thicken  it  with  flour,  then  add  the  ham.  Boil  three 
minutes ;  take  from  the  stove  and  add  the  beaten  egg.  Stir 
well  and  pour  over  the  toast.        Mrs.  Gertrude  D.  Bauer. 

HAM  OMELET. 

Melt  a  lump  of  butter  in  frying  pan,  beat  6  eggs  and  drop 
them  into  it,  and  stir  in  3  tablespoonfuls  of  chopped  ham  either 
fried  or  boiled.     Season  with  pepper  and  salt. 

Mrs.  Wash  Boone. 

OMELET  BAKED. 

Four  eggs,  two  tablespoonfuls  butter,  three  tablespoon- 
fuls flour,  2  cupfuls  milk  or  cream,  salt  and  pepper.  Bake  20 
minutes.  Susie  Irvin,  Kansas  City. 


64 
CHEESE  SCALLOP. 

One  cupful  grated  cheese,  one  cupful  bread  crumbs,  three 
eggs,  one  pint  milk.  Bake  20  minutes.  If  you  don't  have  a 
cupful  of  cheese  use  a  lump  of  butter.      Mrs.  J.  S.  Carter. 

HOW  TO    BOIL   EGGS  JUST   RIGHT. 

Place  them  in  a  kettle  of  cold  water;  set  kettle  over  a 
good  fire  and  cover.  When  the  water  boils  they  are  done — 
cooked  through  without  the  white  being  tough.        W.  H. 


PASTRY. 


"No  soil  upon  earth  is  so  dear  to  our  eyes, 

As  the  soil  we  first  stirred  in  terrestrial  pies." — O.  W.  Holmes. 

COCOANUT  PIE. 

Whites  of  4  eggs,  1  cupful  of  prepared  cocoanut,  1  cupful 
sugar,  1  quart  of  new  milk,  4  tablespoonfuls  of  flour,  pinch  of 
salt.  Put  milk  on  stove  and  let  it  come  to  a  boil;  add  cocoa- 
nut  and  sugar;  mix  flour  thoroughly  with  cold  milk,  then  add 
to  boiling  milk;  lastly  the  eggs  well  beaten  (gently).  Bake  the 
crust  before  putting  the  mixture  in.  Beat  the  whites  of  4  eggs 
and  add  8  teaspoon fuls  of  pulverized  sugar  and  vanilla  flavor- 
ing. Spread  over  top  and  sprinkle  with  cocoanut.  Place  in 
oven  to  brown  delicately.     This  makes  two  pies. 

Mrs.  F.  A.  Wolff. 

COCOANUT  PIE. 

One  cup  sugar,  one-half  cup  shredded  cocoanut,  1  heaping 
tablespoon  flour,  1  pint  milk.  Mix  sugar,  flour  and  cocoanut 
dry,  then  add  the  milk  and  cook  in  double  boiler.  Put  in  the 
baked  pie  shell.    Use  whites  of  2  eggs  for  top  of  pie. 

Mrs.  Bert  Graham. 


65 
ORANGE   PIE. 

Grate  the  rind  of  I  and  use  the  juice  of  2  large  oranges. 
Stir  together  I  small  cupful  of  sugar  and  I  tablespoonful  of 
flour,  add  to  this  the  well  beaten  yolks  of  3  eggs  and  2  table- 
spoonfuls  of  melted  butter.  When  baked  take  the  whites  of 
the  eggs  and  after  adding  2  tablespoonfuls  of  sugar  spread 
this  over  the  pie  and  return  to  the  oven  and  brown  slightly. 

Mary  R.  Boyd. 

NAPERVILLE  PIE.      . 

Two  cupfuls  flour,  one-half  cupful- butter,  one-half  cupful 
sugar,  (mix  well  together).  One-half  cupful  molasses,  one-half 
cupful  hot  water,  one-half  teaspoonful  soda  mixed  and  poured 
in  pie  tin  lined  with  crust ;  then  put  the  flour,  butter  and  sugar 
mixture  on  top;  bake.     This  is  enough  for  two  pies. 

Mrs.  M.  Sponsler. 

VINEGAR   PIE. 

Bake  a  thin  crust.  For  2  pies,  one-half  teacupful  vine- 
gar, 3  tablespoonfuls  of  flour  in  a  little  molasses,  2  cupfuls 
water,  1  cupful  sugar,  1  teaspoonful  butter,  a  little  nutmeg. 
Bake  in  moderate  oven.  Mrs.  Low  Brown. 

VINEGAR   PIE. 

One-half  cupful  of  sugar,  yolks  of  2  eggs,  2  and  one-half 
tablespoonfuls  of  flour,  1  tablespoonful  of  butter,  add  a  little 
water,  then  cream  together.  Boil  coffee  cupful  of  water  with 
3  tablespoonfuls  of  vinegar.  Add  the  mixture  with  1  teaspoon- 
ful of  lemon  while  boiling.  Have  baked  crust;  put  filling  in. 
Use  whites  of  2  eggs  for  frosting.     Brown  in  oven. 

Mrs.  Belle  Woods. 

COTTAGE  CHEESE  PIE. 

Two  cupfuls  cottage  cheese,  2  tablespoonfuls  flour,  one- 
half  teacupful  sugar,   1  tgg,  a  little  grated  nutmeg,  one-half 


66 

cupful  sweet  milk.  Beat  all  together  till  smooth.  Bake  with 
under  crust  made  like  biscuit  dough,  one-fourth  of  an  inch 
thick.  After  filling,  grate  nutmeg  on  top.  To  be  eaten  warm 
with  syrup  made  of  2  cupfuls  of  sugar  and  one-half  cupful 
water.  F.  A.  Wolff. 

GREEN  TOMATO  PIE. 

Slice  3  or  4  green  tomatoes  very  thin.  A  layer  of  the 
sliced  tomatoes,  one-third  cupful  sugar,  a  small  piece  of  butter, 
a  little  allspice,  cinnamon  and  nutmeg;  sprinkle  with  flour 
quite  thick ;  then  another  layer  of  tomatoes,  sugar  and  spices. 
Flavor  with  grated  lemon  rind.  Bake  until  the  juice  gets 
thick.  Mrs.  L.  R.  Wright. 

JELLY  PIE. 

Yolks  of  three  eggs,  one-half  cupful  of  sugar,  heaping  tea- 
spoonful  of  flour  ,two  teaspoonfuls  of  butter,  a  little  nutmeg. 
Beat  all  together  and  stir  in  two-thirds  of  a  cupful  of  milk. 
Pour  into  a  pan  lined  with  rich  pie  crust  and  bake.  When 
cool  spread  over  the  top  jelly  and  over  the  top  of  this  whipped 
cream  sweetened,  or  the  beaten  whites  of  two  eggs. 

Mrs.  Will  McManus. 

CREAM    PIE. 

Whites  of  two  eggs,  two  tablespoonfuls  sugar,  one  and 
one-half  tablespoonfuls  flour  in  a  pint  tin,  fill  it  up  with  sweet 
cream,  nutmeg  to  taste;  use  but  one  crust.  Cover  with  frost- 
ing if  liked.  Mrs.  M.  R.  Duff. 

CREAM    PIE. 

Cover  plate  with  crust  and  bake,  watching  carefully  to 
press  down  the  blisters.  Cream ;  One  cupful  of  milk  heated 
to  scalding,  add  one-half  teaspoonful  of  corn  starch  mixed 
with  a  little  cold  milk,  one-half  teaspoonful  of  flavoring,  one 
and  one-half  teaspoonfuls  of  sugar,  yolks  of  two  eggs.     When 


67 

cooked  to  proper  consistency  pour  over  the  crust.  Beat  the 
whites  of  the  eggs  to  a  stiff  froth,  add  sugar  and  then  spread 
this  over  the  top  of  the  pie.     Brown  slightly  in  the  oven. 

Cora  Ingmire. 

CREAM    PIE. 

To  one  pint  of  cream  add  two-thirds  cup  of  sugar  and  a 
tablespoon  of  flour  mixed  together,  add  white  of  two  eggs 
well  beaten  and  flavor  to  suit  the  taste.  Margaret  Candor. 

CREAM    PIE. 

Stir  to  a  cream  one-half  cup  sugar  and  one  tablespoon ful 
of  butter,  add  yolks  of  two  eggs,  two  tablespoons  of  flour,  two 
cups  of  rich  milk,  one-half  teaspoon  vanilla.  Cook  in  double 
boiler  until  thick;  fill  baked  crust.  Beat  the  whites  of  two 
eggs  with  two  tablespoons  of  sugar,  spread  over  pie  and  brown. 

Mrs.  H.  Crosby. 

CREAM  CURRANT  PIE. 

One  cup  cream,  one  Qgg,  sugar  to  taste;  then  stir  in  cur- 
rants to  fill  the  pie.  Bake,  then  cover  with  the  beaten  whites 
of  two  eggs  with  two  tablespoons  of  sugar  and  return  to  the 
oven  to  brown  lightly.  Nannie  L.  Emrick. 

SOUR   CREAM    PIE. 

One  cup  sour  cream,  one  cup  sugar,  one-half  cup  raisins 
minced  fine,  one  teaspoon  cinnamon,  one  small  teaspoon  cloves, 
yolks  of  three  eggs,  using  one  white.  Bake  in  one  crust  and 
use  the  reserved  whites  for  frosting.  Bess  Bassett. 

SOUR   CREAM    PIE. 

Mix  a  scant  half  cup  of  flour  with  one  cup  of  sugar;  sea- 
son with  nutmeg  and  cinnamon  and  add  a  cup  of  sour  cream. 
Bake  with  one  crust.  Mrs.  Chas.  A.  Freise. 

LEMON    PIE. 

One  quart  boiling  water,  one  heaping  cup  of  sugar,  yolks 


68 

of  three  eggs,  one  tablespoon  of  corn  starch  mixed  with  a  little 
cold  water,  stir  into  the  boiling  water  and  sugar,  add  juice 
and  outside  grated  rind  of  one  lemon,  one  heaping  teaspoon 
butter,  pour  into  two  shells  previously  baked.  Beat  the  whites 
of  three  eggs,  spread  over  the  tops  and  brown. 

Mina  Mclntyre. 

LEMON    PIE. 

One  cup  sugar,  one  cup  hot  water,  two  eggs,  one  table- 
spoon cornstarch,  one  lemon,  one  tablespoon  of  butter.  Pour 
the  water  on  the  sugar,  to  this  add  the  grated  rind  and  juice 
of  the  lemon,  the  yolks  of  the  eggs,  the  cornstarch  dissolved 
in  a  little  water,  and  the  butter.  Cook  all  together  until  it 
thickens.  Have  the  crust  baked  and  pour  in  the  mixture. 
Beat  the  whites  of  the  eggs  to  a  froth  and  spread  on  top  of 
pie.  Mrs.  Whitsitt. 

LEMON    PIE". 

Take  a  deep  dish,  grate  intOg^the  outside  of  the  rind  of 
2  lemons,  add  to  that  one  and  one-half  cupfuls  of  white  sugar, 
2  heaping  tablespoonfuls  of  unsifted  flour  or  one  of  corn  starch, 
stir  it  well  together,  then  add  the  yolks  of  3  eggs  well  beaten; 
beat  this  thoroughly,  then  add  the  juice  of  the  lemons,  2  cup- 
fuls of  water,  a  piece  of  butter  the  size  of  a  walnut.  Place  on 
fire  in  another  dish  containing  boiling  water  until  it  thickens. 
Remove  from  fire  and  when  cooled  pour  it  into  a  deep  pie  tin 
lined  with  pastry.  When  done  have  ready  the  whites  beaten 
stiff  with  three  tablespoonfuls  of  sugar,  spread  on  top  and  set 
in  oven  to  brown  lightly.  This  makes  one  very  large  pie  or 
two  small  ones.  Mrs.  Blanche  Patterson  Wells. 

LEMON    PIE. 

One  lemon  grated,  one  cup  of  sugar,  the  yolks  of  three 
eggs,  a  small  piece  of  butter,  three  tablespoonfuls  of  milk,  one 
teaspoonful  of  corn  starch.     Beat  all  together,  bake  with  rich 


69 

crust.     Beat  the  whites  with  sugar,  place  on  pie  when  done, 
and  then  brown  in  the  oven.  Mrs.  D.  R.  Johnston. 

SQUASH    PIE. 

One  quart  boiled  squash,  two  cupfuls  sugar,  six  eggs,  one- 
half  cupful  butter,  two  teaspoonfuls  cinnamon,  one  pinch  salt, 
one  pint  rich  milk  or  cream.     This  makes  two  large  pies. 

Mrs.  J.  F.  Henderson. 

SQUASH    PIE. 

One-half  pint  of  squash,  3  eggs,  1  cup  sugar,  1  tablespoon 
butter,  1  teaspoon  ginger,  1  teaspoon  cinnamon,  2  cups  sweet 
milk,  a  little  salt,  makes  three  small  or  two  large  pies. 

Mrs.  Agnes  F.   Morey. 

Mrs.  W.  W.  Moorhead. 

RIPE  CURRANT  PIE. 

One  cupful  mashed  currants,  one  cupful  sugar,  two  table- 
spoonfuls  water,  two  tablespoonfuls  flour  beaten  with  the  yolks 
of  two  eggs.  Beat  the  whi       for  the  top.  Mrs.  J.  S.  Carter. 

CHESS  PIE. 

Yolks  of  3  eggs,  1  pint  of  sugar,  4  tablespoonfuls  of  flour, 
1  pint  of  boiling  water,  one-half  cup  of  vinegar.  Stir  until 
all  lumps  are  dissolved.  Boil  as  you  would  lemon  filling.  Bake 
crust,  then  filling.     Meringue  for  top. 

Mrs.  Bertha  Logan  Mickey. 

CUSTARD  PIE. 

Five  eggs,  4  heaping  tablespoonfuls  of  sugar,  flavor  with 
lemon.  Beat  the  yolks  and  2  of  the  whites  (save  3  for  the 
frosting)  and  sugar  well  together,  then  add  flavoring  and  milk. 
Bake  with  one  crust.  Then  beat  the  remaining  3  whites  to  a 
stiff  froth,  sweeten  and  flavor.  Spread  over  the  tops  of  the 
pies.     Return  to  the  oven  and  brown.     This  will  make  3  pies. 

Mrs.  A.  M.  Macy. 


70 
MINCE   MEAT. 

Three  pints  of  chopped  meat,  5  pints  of  chopped  apples, 
1  and  one-half  pints  of  molasses,  1  pint  of  vinegar,  2  pints  of 
cider,  1  pint  of  suet  or  butter,  2  pints  of  raisins,  3  pints  of 
sugar,  2  tablespoonfuls  of  cinnamon,  one-half  tablespoonful  of 
mace,  1  tablespoonful  of  cloves,  2  lemons,  grate  the  rind  and 
squeeze  in  the  juice.  Add  all  but  the  meat  and  spices.  Boil  un- 
til raisins  are  tender,  and  then  stir  in  the  meat  and  spices.  If 
suet  is  used  scald  it.  Mrs.  W.  R.  Lemon. 

MINCE   MEAT. 

Six  pounds  of  beef,  6  pounds  of  apples,  chopped  fine,  4 
pounds  of  sugar,  one-half  pound  of  citron  (grated),  3  pounds 
of  raisins,  3  pounds  of  currants,  1  pound  of  suet,  2  quarts  of 
boiled  cider,  one-half  cupful  of  salt,  2  nutmegs,  2  tablespoon- 
fuls of  ground  cloves,  2  tablespoonfuls  of  ground  allspice,  2 
tablespoonfuls  of  ground  cinnamon.  When  used,  enough 
sweet  cider  should  be  added  to  make  the  mixture  quite  moist. 

Mary  R.  Boyd. 

MINCE   MEAT. 

Three  bowls  of  meat,  5  bowls  of  apples,  1  of  molasses,  1 
of  vinegar,  1  of  cider,  2  of  raisins,  1  of  suet  or  butter,  5  of  su- 
gar, one-fourth  pound  grated  citron,  2  tablespoons  each  of 
nutmeg  and  cloves,  1  tablespoon  of  pepper  and  1  of  salt.  Put 
the  water  the  meat  has  been  cooked  in  into  the  whole  and  let 
all  cook  slowly  until  thoroughly  cooked.     Seal. 

Mrs.   J.    H.    Ramsey. 

Bess   Bassett. 

PUMPKIN   PIE. 

Take  equal  parts  stewed  pumpkin  and  rich  sweet  milk. 
To  a  quart  of  the  mixture  add  3  well  beaten  eggs,  1  teacupful 
of  sugar,  butter  the  size  of  an  tgg,  one-half  nutmeg  grated. 


71 

Line  a  deep  pan  with  crust,  set  in  the  oven  and  fill  full.  Some 
like  a  pinch  of  salt.  Mrs.  S.  Adams. 

CRACKER  PIE. 

One  cupful  crackers,  i  and  one-half  cupfuls  water,  two- 
thirds  cupful  weak  vinegar,  one-half  teaspoonful  spices,  piece 
of  butter,  i  cupful  raisins,  sweeten  to  taste.  Put  all  together 
and  boil.     Bake  between  crusts.  Gertrude  D.  Bauer. 

CHOCOLATE  PIE. 

Have  your  crust  baked.  Three  tablespoon fuls  of  grated 
chocolate,  2  tablespoonfuls  of  corn  starch,  1  cupful  of  milk,  1 
cupful  of  sugar,  yolks  of  3  eggs,  a  small  piece  of  butter;  stir 
together  and  boil  until  thick.  Frosting:  Beat  the  whites  of 
3  eggs,  1  tablespoonful  of  sugar.     Put  in  the  oven  and  brown. 

^/O^tA^tAzo^  6^C-4-/L^:^Mrs-  W-  H-  Robertson. 

Jennie  Brown. 

BANANA   PIE. 

Make  crust  very  flakey,  fork  it  and  bake  as  for  any  other 
separate  crust.  Let  cool.  Slice  in  crust  2  good  sized  bananas, 
sprinkle  with  sugar,  pour  over  bananas  a  bowl  of  whipped 
cream  flavored  to  taste.  Leota  Grace  Guthrie. 

BANANA   PIE. 

Line  pie  pan  with  crust  and  bake.  When  done  cover  the 
bottom  with  slices  of  banana  cut  thin.  Make  a  custard  with  2 
glasses  of  milk,  2  tablespoons  corn  starch,  yolks  of  2  eggs.  Boil 
this  until  thick,  then  add  1  teaspoonful  of  vanilla  and  2  level 
tablespoonfuls  of  sugar.  Pour  over  bananas  and  cover  the  top 
with  meringue  made  of  the  whites  of  the  2  eggs  and  set  in  the 
oven  to  brown.  Three  tablespoonfuls  of  grated  chocolate  may 
be  added  to  the  custard  if  desired.       Mrs.  G.  G.  Weidling. 

PIE  CRUST. 

One  cup  flour,  a  little  salt,  3  tablespoons  ice  cold  butter 


72 

chopped  through  the  flour,  add  3  tablespoons  ice  cold  water, 
roll  out  and  fold,  use  extra  flour  if  necessary.  For  a  two  crust 
pie  use  in  proportion  one-third  more  of  the  ingredients  ( 1  ex- 
tra tablespoon  of  butter  and  water  and  one-third  of  a  cup  of 
flour) . 

CARAMEL   PIE. 

One  cup  of  dark  brown  sugar,  1  cup  of  sweet  milk.  2 
tablespoonfuls  of  flour,  1  tablespoonful  of  butter,  a  pinch  of 
salt,  yolks  of  2  eggs.  Cook  until  thick  and  flavor  to  taste.  Use 
whites  of  eggs  for  top  of  pie.  Mrs.  John  Wilson. 

LEMON    RAISIN   PIE. 

One  cup  chopped  raisins,  1  lemon  chopped,  1  cup  cold 
water,  1  heaping  tablespoon  flour,  1  cup  sugar,  butter  size  of 
walnut.     Mix  flour  and  sugar  together,  add  water  last. 

Mrs.  T.  D.  Winders. 

Mrs.  J.  W.   Murphy. 

A   DAINTY   PIE. 

Line  a  pie  plate  with  a  rich  crust  and  bake  a  light  brown. 
When  cold  spread  with  a  thick  raspberry  jam  and  heap  with 
sweetened  whipped  cream.  Mrs.  Harriet  Stevenson. 

SWEET  POTATO   PIE. 

Boil  the  potato  until  tender  or  use  left  overs.  Proceed  as 
for  pumpkin  pie.  Season  with  nutmeg  and  cinnamon,  sweet- 
en to  taste,  add  tablespoon  of  butter.     Bake  with  one  crust. 

Mrs.  Mary  McManaus. 

PINE  APPLE  PIE. 

One  cup  sugar,  one-half  cup  butter,  1  cup  sweet  cream,  5 
eggs,  1  pineapple  grated.  Beat  the  butter  and  sugar  to  a 
cream,  add  the  beaten  yolks  of  eggs,  the  pineapple  and  cream 
and  last  the  beaten  whites  whipped  in  lightly.  Bake  with 
under  crust.    Delicious.  Mrs.  Harriett  Cabeen  Sells. 


73 
RAISIN  TART. 

Stew  i  cup  of  seeded  raisins  with  i  cup  of  water  until 
tender,  add  one-half  cup  sugar,  I  dessert  spoon  cornstarch, 
yolks  2  eggs,  and  a  teaspoon ful  butter,  cook  until  thick,  add  a 
little  vanilla.  Pour  into  a  crust  which  has  been  previously 
baked,  spread  with  the  beaten  whites  of  the  eggs  and  brown 
in  the  oven.  .  Adelaide  McKinney. 

CHEESE   STRAWS. 

One  cup  flour,  little  salt,  pinch  cayenne,  2  tablespoons 
butter,  chop  through  flour  as  for  pastry,  add  3  tablespoons  ice 
water,  one-third  pound  of  grated  cheese,  toss,  roll  and  fold. 
Cut  in  narrow  strips  and  bake  light  brown. 

Mrs.  W.  H.   Philleo. 

Mrs.  J.  T.  Jobe. 

Mrs.  Mary  E.  Dutt. 

CHEESE  STRAWS. 

One  cupful  grated  cheese,  one  cupful  flour,  one  dessert 
spoonful  melted  butter,  one  teaspoonful  baking  powder;  add 
salt,  mix,  roll  out  smooth  one-fourth  inch  thick  and  cut  in 
strips  six  inches  long.       Bake  quickly.  *     * 

ROSETTE  WAFERS. 

Take  2  eggs,  1  teaspoonful  of  sugar,  one-fourth  teaspoon- 
ful of  salt,  1  cup  of  milk,  1  cup  of  flour  (a  little  more  if  neces- 
sary). Beat  eggs  slightly  with  sugar  and  salt,  add  milk  and 
flour,  beat  until  smooth.  If  wanted  for  patties  or  instead  of 
toast,  leave  the  sugar  out  of  the  batter.  Put  the  rosette  iron 
in  hot  lard  to  heat  before  dipping  it  into  the  batter,  not  letting 
the  batter  come  over  the  top  of  the  iron,  return  it  to  the  hot 
lard  thoroughly  covering  the  iron  with  same,  for  at  least  20 
seconds  but  not  over  thirty-five  seconds.       Pearl  Winders. 


74 
TIMBALES. 

One  cup  of  flour,  i  cup  of  milk,  2  eggs,  half  a  teaspoon  of 
salt.  Put  all  the  ingredients  together  in  a  mixing  bowl  and. 
beat  to  a  smooth  batter.  Fry  on  hot  timbale  iron  in  hot  lard, 
fill  with  creamed  chicken,  oysters  or  vegetables. 

Mrs.  Margaret  Taylor. 

PUDDINGS. 

"The  proof  of  the  pudding  is  in  the  eating  thereof  and  not  in 
chewing  the  string." — Old   Proverb. 

PLUM   PUDDING. 

One  quart  of  flour,  one  coffee  cupful  of  chopped  raisins, 
one  teacupful  of  currants,  one  teacupful  of  chopped  suet,  one- 
half  cupful  of  candied  lemon  finely  shredded,  one  cupful  of 
brown  sugar,  one  teaspoonful  of  salt,  2  teaspoonfuls  of  bak- 
ing powder,  2  cupfuls  of  sweet  milk;  sift  the  flour,  baking 
powder  and  salt,  mixing  thoroughly.  Next  add  the  raisins, 
currants  and  candied  lemon  and  incorporate  well  with  flour  or 
they  will  sink  to  the  bottom.  Then  put  in  suet  and  sugar,  last- 
ly the  milk.  Stir  well,  put  in  bag  which  has  been  dipped  in 
boiling  water  and  floured.  Boil  three  hours.  Do  not  let  the 
fire  get  low  so  the  pudding  will  stop  boiling.  Replenish  with 
boiling  water. 

sauce;. 

One  cupful  sugar,  one-half  cupful  butter,  one  tablespoon- 
f ul  of  flour,  one  egg ;  melt  the  butter  in  sauce  pan  and  stir  till 
smooth.  Then  stir  in  egg  and  pour  upon  this  one  pint  of  boil- 
ing water.    Add  lemon  if  you  wish.  Mrs.  J.  F.  Henderson. 

BLACK  PUDDING. 

One  cupful  of  raisins,  one  cupful  of  currants,  one  cupful 


75 

of  sweet  milk,  one-half  cupful  of  molasses,  one  cupful  of  chop- 
ped suet  or  one-half  cupful  of  melted  butter,  2  teaspoonfuls  of 
baking  powder,  flour  to  make  a  stiff  batter,  dark  flavoring. 
Steam  3  hours.  Use  any  kind  of  sauce  that  suits  best.  This 
makes  a  large  pudding.  Mrs.  Thos.  Maddux. 

TAPIOCA   PUDDING. 

Soak  4  tablespoon fuls  of  tapioca  2  hours ;  boil  one  quart  of 
milk,  add  one  cupful  of  sugar,  the  yolks  of  4  eggs,  and  the 
tapioca ;  let  all  come  to  a  boil.  Remove  from  the  fire  and  slow- 
ly stir  in  the  whites  of  four  eggs  beaten  stiff*.  Flavor  to  suit 
your  taste.     Set  on  ice  and  serve  cold. 

TAPIOCA   PUDDING. 

Let  one  quart  of  milk  come  to  a  boil,  stir  into  it  three  and 
one-half  tablespoonfuls  of  tapioca,  (soaked  over  night  in  a 
little  luke  warm  water),  three  tablespoonfuls  of  sugar,  one  ta- 
blespoon ful  of  corn  starch  dissolved  in  a  little  cold  milk,  and 
the  yolks  of  three  eggs.  Boil  these  together  for  a  few  minutes. 
Beat  the  whites  to  a  stiff  froth,  add  one  tablespoonful  of  su- 
gar and  one  teaspoon  ful  of  vanilla;  spread  on  top,  set  in  oven 
and  brown.  Esther  J.  Dool. 

TAPIOCA   PUDDING. 

One  cupful  flake  tapioca,  one  quart  milk,  five  eggs, 
(whites  and  yolks  beaten  separately),  one-half  cupful  of  su- 
gar, two  tablespoonfuls  of  melted  butter;  wash  the  tapioca 
thoroughly,  then  pour  on  about  one  quart  of  cold  water  and 
let  soak  over  night.  In  the  morning  pour  off  the  water  not  ab- 
sorbed, beat  the  sugar  and  butter  together,  add  the  yolks  well 
beaten,  the  milk  and  tapioca  and  lastly  the  beaten  whites.  Stir 
all  together  well  and  bake  in  a  buttered  dish.  Eat  warm  with 
sugar  and  cream  or  some  kind  of  sweet  sauce,  flavored  with 
vanilla.  Ada  McKinney. 

Mrs.   S.   W.   Gailey. 


76 
PEACH   PUDDING. 

One  quart  canned  peaches,  or  soft  raw  peaches,  one  pint 
flour,  one  tablespoonful  of  lard  or  butter,  one  cupful  of  sweet 
milk,  two  teaspoonfuls  of  baking  powder,  one  saltspoon  of 
salt.  Empty  the  peaches  into  a  square  baking  pan,  sprinkle  bits 
of  butter,  and  one  handful  of  sugar  over  them,  then  place  them 
upon  a  range  to  heat.  Make  a  dough  of  the  other  ingredients, 
roll  out,  cut  a  small  piece  out  of  the  center,  roll  it  large  enough 
to  cover  the  pan,  bake  it  twenty  minutes.  When  done  turn  it 
out,  having  the  peaches  upon  the  top  crust.  Serve  with  fairy 
butter,  or  cream  and  sugar.  Mrs.  Emma  Duff. 

CRACKER  PUDDING. 

One  quart  of  milk,  one  cupful  of  sugar,  one  cupful  of 
rolled  crackers,  one  half  cupful  of  seeded  raisins  or  currants, 
one  teaspoonful  of  baking  powder,  two  eggs,  a  little  salt,  a 
little  nutmeg,  one  teaspoonful  of  cinnamon.  While  baking  stir 
once  or  twice  to  keep  fruit  from  settling.     Serve  with  sauce. 

SAUCE. 

One  cupful  of  sugar,  one  heaping  tablespoonful  of  flour, 
made  into  a  smooth  paste,  a  little  nutmeg,  a  little  salt,  one  pint 
of  boiling  water ;  let  all  come  to  a  boil.  Mrs.  Sara  C.  Ramsey. 

DATE  PUDDING. 

One  and  one-fourth  cupfuls  of  sugar,  one  cupful  of  flour, 
one  cupful  of  bread  crumbs,  one  cupful  of  sweet  milk,  one  egg, 
one  cupful  of  dates  or  raisins,  one-half  teaspoonful  of  soda, 
flavor  with  nutmeg.  Beat  all  together  and  steam  two  hours. 
Eat  with  cream.  Mrs.  Archibald  McKinney. 

BROWN    BETTY   PUDDING. 

Pare  and  quarter  six  or  seven  good  sized  tart  apples,  chop 
tolerably  fine,  have  one  cupful  of  fine  bread  crumbs,  butter  a 
quart  dish,  put  in  a  layer  of  apples,  sprinkle  with  sugar,  a  lit- 


77 

tie  nutmeg  or  cinnamon,  and  small  bits  of  butter,  cover  with 
bread  crumbs,  then  more  apples.  Proceed  in  this  order  till 
the  dish  is  full,  having  a  layer  of  crumbs  on  top.  If  the  apples 
are  not  very  juicy  put  in  a  few  spoonfuls  of  water.  Bake  about 
an  hour,  or  until  apples  are  soft.  Eat  warm  with  sugar  and 
cream.  A)da  McKinney. 

Mrs.   Low  Brown. 

STEAMED    BROWN    PUDDING. 

One  egg,  two  spoonfuls  of  butter,  one  cupful  of  sugar,  one 
half  cupful  of  sour  milk,  one-half  teaspoonful  of  soda,  flour  to 
make  a  stiff  batter ;  flour  one  cupful  of  raisins,  and  one  cupful 
of  currants,  stir  in  batter,  scald  and  flour  a  cloth,  put  in  colan- 
der and  steam  two  hours. 

SAUCE. 

One  tablespoonful  of  flour  and  one  tablespoonful  of  butter 
melted  together,  add  one  cupful  of  sugar,  one  teaspoonful  of 
vinegar,  two-thirds  cupful  of  boiling  water,  flavor  with  nutmeg. 

Mrs.  Charles  Kinsey. 

VANILLA  SAUCE. 

One  pint  of  milk,  yolks  of  four  eggs,  two  tablespoonfuls 
of  sugar,  one  teaspoonful  of  vanilla.  Put  the  milk  on  to  boil. 
Beat  the  yolks  and  sugar  together  until  light,  then  add  them 
to  the  boiling  milk,  stir  over  the  fire  for  two  or  three  minutes ; 
take  off  and  add  vanilla.     Set  away  to  cool. 

Mrs.  Martha  Gillespie. 

COFFEE  JELLY. 

One  ounce  Cox's  gelatine,  soak  in  three  pints  of  cold 
coffee  (such  as  is  left  from  breakfast)  and  two  cupfuls  of  su- 
gar. When  the  gelatine  is  soaked  or  dissolved,  boil  eight  or 
ten  minutes  and  pour  into  mold.     In  hot  weather  put  on  ice. 

Serve  with  sugar  and  cream. 

Bernice  Lorimer  Blake. 
Sara  C.   Ramsey. 


78 
PINEAPPLE  PUDDING. 

Make  a  rich  paste  as  for  shortcake,  line  a  deep  plate  with 
the  dough  and  cover  with  layer  of  pineapple,  sprinkle  with  su- 
gar, cover  with  layer  of  dough;  steam  one  hour.     Serve  with' 
pineapple  sauce. 

PINEAPPLE  SAUCE. 

Three-fourths  cupful  of  butter,  one  and  one-half  cupfuls 
of  sugar,  two  tablespoonfuls  of  flour ;  beat  to  a  cream  and  pour 
over  it  one  pint  of  boiling  water,  flavor  with  one  teaspoonful 
essence  of  pineapple.  Mrs.  Rose  Humphreys,  Alexis. 

QUEEN   OF   PUDDINGS. 

One  pint  of  fine  bread  crumbs,  one  quart  milk,  one  cup 
sugar,  yolks  of  four  eggs,  piece  of  butter  size  of  egg,  one  tea- 
spoon vanilla.  Bake  until  done  but  do  not  allow  it  to  become 
watery.  Spread  with  five  or  six  peaches,  sliced  and  sweetened. 
Three  or  four  oranges  may  be  used  if  preferred,  (with  a  little 
cocoanut  sprinkled  on).  Whip  whites  of  four  eggs  to  a  stiff 
froth  with  five  tablespoons  of  sugar  and  juice  of  one  lemon 
spread  on  top  and  brown.     Good  cold. 

Mrs.  H.  Walter. 
Mrs.  Sarah  Markee. 

MARSHMALLOW   CREAM. 

Ten  cents  worth  of  English  walnuts,  ten  cents  worth  of 
marshmallows.  one  pint  sweet  cream,  sugar  to  taste,  two  ta- 
blespoons gelatine.  Whip  cream,  put  in  sugar,  add  nuts  and 
marshmallows.  cut  in  small  pieces,  melt  gelatine  in  as  little 
water  as  possible.  Add  gelatine  last  and  beat  enough  to  mix. 
Pour  in  shallow  pan  and  let  stand  in  cool  place  at  least  two 
or  three  hours  before  serving.  Mrs.  H.  Walter. 

HINGHAM    PUDDING. 

Three  cups  flour,  one  cup  cold  water,  one-half  cup  sugar, 


79 

one-half  cup  molasses,  one- fourth  cup  melted  butter,  one  cup 
raisins,  (other  fruit  if  desired),  one  egg.  one  teaspoon  soda. 
Steam  three  hours  and  dry  in  oven  a  few  minutes. 

Opal  S.  Wolff. 

FOOD  FOR  THE  GODS. 

One  pound  English  walnuts  chopped  fine,  two  pounds 
dates,  cut  fine,  two  cups  granulated  sugar,  six  eggs,  yolks  and 
whites  beaten  separately.  Xine  tablespoons  of  rolled  crackers, 
two  teaspoons  of  baking  powder  mixed  with  crackers.  Bake 
in  slow  oven  one  and  one-half  hours.  To  be  eaten  with  whip- 
ped cream.     This  will  serve  from  twelve  to  sixteen  persons. 

Harriett  Stevenson. 

INDIAN    MEAL  PUDDING. 

Into  one  quart  of  boiling  milk  stir  one  quart  of  sifted 
meal,  then  add  one  quart  of  cold  milk,  two  "well  beaten  eggs, 
one-half  teacupful  of  sugar,  a  little  salt,  and  spices  to  suit  your 
taste ;  stir  well ;  pour  into  a  buttered  dish  and  bake  two  hours. 
Serve  with  hard  sauce  made  by  beating  equal  parts  of  butter 
and  sugar  to  a  cream. 

BAKED    INDIAN   PUDDING. 

Boil  one  quart  of  milk,  stir  in  one-half  pint  of  meal,  let 
stand  and  cool,  then  add  four  eggs  beaten,  two  cupfuls  of  su- 
gar with  a  little  butter.     Bake  three  hours. 

Mrs.  M.  E.  Wharton. 

CORN   MEAL  PUDDING. 

Stir  into  one  quart  of  boiling  milk  the  yolks  of  two  well 
beaten  eggs,  to  which  a  little  cold  milk  has  been  added,  three 
heaping  tablespoonfuls  of  corn  meal,  one-half  cupful  of  sugar. 
Cook  five  minutes,  take  from  fire,  add  the  beaten  whites  of 
the  eggs,  pour  into  a  pudding  dish  and  bake  one  hour.  Serve 
with  cream  and  sugar.  Mrs.  Caroline  Calhoun. 


80 
QUICK   PUFF    PUDDING. 

Stir  one  pint  of  flour,  two  tablespoon fuls  of  baking  pow- 
der, and  a  little  salt  into  milk  until  very  soft.  Put  in  well 
greased  cups  one  tablespoon ful  of  batter,  then  one  of  any  kind 
of  berries,  then  one  of  batter.  Place  cups  in  steamer  and  steam 
one-half  hour,  and  serve  with  cream.  Isa  B.  Nesbitt. 

CONWAY   PUDDING. 

Butter  a  pudding  dish,  lay  in  tart  apples,  sliced,  sprinkle 
with  white  sugar,  and  a  little  nutmeg,  and  butter,  then  some 
stale  bread  crumbs.  Fill  the  dish  with  alternate  layers  of  ap- 
ples and  bread  crumbs.  Pour  over  it  one  cupful  of  milk.  Bake 
in  a  moderate  oven  one  hour.  To  be  eaten  either  with  cream 
and  sugar,  or  sauce.  Mrs.  E.  B.  Irvin. 

JAM   PUDDING. 

One  Cupful  any  kind  of  jam  or  canned  fruit,  three  eggs, 
beaten  separately,  one-half  cupful  of  butter,  one  cupful  of  su- 
gar, one  small  teaspoonful  of  soda,  two  cupfuls  of  flour.  Bake 
25  minutes.    To  be  eaten  with  sauce,  or  cream  and  sugar. 

Mrs.  F.  A.  Wolff. 

STRAWBERRY   SHORTCAKE. 

Sift  two  heaping  teaspoonfuls  of  baking  powder  and  a 
pinch  of  salt  in  a  quart  of  flour,  two  large  tablespoon  fuls  of 
butter  thoroughly  in  the  flour,  mix  with  just  a  little  milk. 
Grease  pan  with  butter.  I  use  a  pan  eight  inches  square,  two 
inches  deep.  Take  one-half  and  roll  size  of  pan.  Lay  in  pan 
and  grease  top  with  butter,  roll  the  other  one-half  and  lay  on 
top ;  bake  40  minutes.  Separate  when  taken  out.  Mash  straw- 
berries a  little  and  sweeten  just  before  serving. 

Mrs.  Judson  A.  Harvey. 

STRAWBERRY   SHORTCAKE. 

This  recipe  is  enough  for  four  persons;  if  more  is  needed 


81 

double  the  recipe.  One  egg,  one  tablespoon ful  of  butter,  two  ta- 
blespoonfuls  of  sugar,  three  tablespoonfuls  of  sweet  milk  or 
water,  one  heaping  teaspoonful  of  baking  powder.  Mix  with 
flour  enough  to  make  a  very  soft  dough,  knead  as  little  as  pos- 
sible, and  roll  it  large  enough  to  bake  in  a  jelly  tin.  When 
baked  put  the  strawberries  (well  mixed  with  sugar)  on  the 
crust.  If  preferred,  save  the  white  of  the  egg  for  frosting 
mixed  with  a  little  sugar.  Spread  it  over  the  top,  set  it  in  the 
oven  until  slightly  browned.     Serve  with  sugar  and  cream. 

Mrs.  I.  S.  Detwiler. 

BROWN    PUDDING   SAUCE. 

One  tablespoon  butter,  three  tablespoons  C.  sugar,  one 
tablespoon  flour.  Mix  together  in  pan  and  set  on  stove,  and 
melt  and  brown.  When  quite  brown  pour  in  a  pint  or  more  of 
hot  water  and  boil  and  stir  until  all  lumps  are  melted  and  it  is 
about  as  thick  as  cream.  Clara  Butler. 

APPLE   PUDDING. 

Pare  and  chop  fine  six  sour  apples,  grease  a  pudding  dish, 
put  in  a  layer  one-half  inch  thick  of  grated  bread,  add  bits  of 
butter,  put  in  a  layer  of  chopped  apples,  sprinkle  over  with  su- 
gar and  any  spices,  and  repeat  until  dish  is  full.  Have  the  last 
a  layer  of  apples,  pour  over  one  cupful  of  cold  water ;  bake  thir- 
ty minutes. 

APPLE  TAPIOCA  PUDDING. 

Soak  one  cupful  of  tapioca  three  hours  in  two  cupfuls  of 
water ;  pare,  quarter  and  core  six  apples,  pour  the  tapioca  over ; 
add  two  more  cupfuls  of  water,  one  cupful  of  sugar,  grate  nut- 
meg over  the  top  and  bake  two*  hours. 

Mrs.  Anna  McWhorter. 

WASHDAY  PUDDING. 

One  cupful  of  sweet  milk,  one  cupful  of  sugar,  one  egg, 
two  tablespoonfuls  of  butter,  two  teaspoonfuls  of  baking  pow- 


82 

der,  flour  enough  for  cake  dough,  lemon  flavoring;  steam  one- 
half  hour.  Serve  hot  with  sauce :  One  cupful  of  vinegar  and 
water,one  tablespoon ful  of  butter,one  egg  or  corn  starch,lemon 
flavoring.  Mrs.  J.  M.  Warwick. 

ORANGE  PUDDING. 

Two  and  one-half  cupfuls  of  flour,  cupful  of  water  and 
orange  juice  (the  grated  rind  and  juice  of  one-half  orange  be- 
ing used),  one  large  cupful  of  sugar,  butter  the  size  of  a  wal- 
nut, two  eggs,  two  teaspoonfuls  of  baking  powder;  steam  one 
hour.     Serve  with  cream.     What  is  left  is  good  steamed  over. 

Mrs.  Sue  C.  Bassett. 

STEAMED   PUDDING. 

One  egg,  one-half  cup  sugar,  one  tablespoon  butter,  one- 
half  cup  sweet  milk,  one  cup  flour,  two  teaspoons  baking  pow- 
der, a  pinch  of  salt,  one-half  cup  of  raisins  or  any  kind  of 
fruit.  Fill  cups  about  half  full  and  steam  an  hour  or  more. 
Serve  with  sauce.  Clara  Butler. 

PUDDING. 

Two  cups  fruit  juice,  three-fourths  cup  sugar,  three  table- 
spoons corn  starch.  Cook  slowly  ten  minutes.  Beat  into  it 
the  whites  of  two  eggs,  pour  in  sherbert  cups  and  serve  cold 
with  whipped  cream.  Bess  Bassett. 

SUET  PUDDING. 

One  cup  chopped  suet  fine,  one  cup  raisins,  one  cup  sor- 
ghum, one  cup  sour  milk,  one-half  cup  currants,  two  even 
teaspoons  soda.  Steam  two  hours.  Mix  suet,  molasses  and 
raisins  well,  then  add  sour  milk,  then  soda  mixed  in  cup  of 
flour.  Stir  until  it  foams,  then  add  enough  flour  to  make  as 
stiff  as  cake  batter.  Put  in  pan  with  tube  in  center  and  set  in 
steamer.  Mrs.  Lena  Bissell. 

SUET  PUDDING. 

One  teacupful  of  suet,  chopped  fine,  one  teacupful  of  mo- 


83 

lasses,  one  teacupful  of  sweet  milk,  three  and  one-half  teacup- 
fuls  of  flour,  one  teaspoonful  of  soda,  one  teacupful  of  fruit; 
steam  2  hours.    To  be  eaten  with  sauce.      Mrs.  A.  A.  Rice. 

SUET  PUDDING. 

One  cupful  of  suet,  chopped  fine,  one  cupful  of  stale 
bread  crumbs,  one  cupful  of  raisins,  one  cupful  of  New  Or- 
leans molasses,  one  cupful  of  sour  milk,  3  cupfuls  of  flour, 
one  teaspoonful  of  soda,  one  teaspoonful  of  salt;  steam  3 
hours.    Serve  with  lemon  sauce. 

SUET  PUDDING. 

Mix  together  one  cupful  chopped  suet,  one  cup  raisins, 
one  cup  currants,  three  cups  of  flour,  one  teaspoon  salt,  two 
teaspoons  baking  powder.  Add  sufficient  water,  stir  stiff  with 
a  spoon.  SAUCE  FOR  SAME : — One  pint  water,  one  table- 
spoon butter,  one  tablespoon  flour,  a  little  salt.  Add  one  cup 
sugar  after  boiling.  Flavor.  Tie  pudding  in  a  cloth.  Steam 
four  hours.  ■  -      Mrs.  J.  T.  Mardock. 

SUET  PUDDING. 

One  cupful  of  chopped  suet,  one-half  cupful  of  molasses, 
one-half  cupful  of  sugar,  one  cupful  of  sour  milk,  one  teaspoon- 
ful of  soda,  three  cupfuls  of  flour,  one  or  more  cupfuls  of 
seeded  raisins,  one-half  teaspoonful  each  of  cinnamon  and 
cloves;  put  in  cake  pan,  set  pan  in  steamer  and  steam  three 
hours.  Put  in  oven  for  a  few  minutes  to  dry.  SAUCE : — One 
cupful  sugar,  two  tablespoon fuls  of  corn  starch,  a  piece  of  but- 
ter, lemon  flavoring  (or  nutmeg)  one  pint  of  boiling  water. 
A  little  vinegar  if  you  like.  Alice  M.  Sponsler. 

CHOCOLATE  PUDDING. 

One  quart  of  milk,  one  cupful  of  sugar,  four  tablespoon- 
fuls  of  corn  starch,  one-half  cake  of  Baker's  chocolate.  Heat 
milk  boiling  hot,  add  sugar,  corn  starch,  and  chocolate,  bring 


84 

it  to  a  boil,  remove  from  fire.     Serve  cold  with  sweet  cream 
and  sugar.     Flavor  with  vanilla. 

CHOCOLATE  PUDDING. 

One  teacupful  of  grated  chocolate,  and  one  quart  of  new 
milk,  boil  together  then  set  till  cool.  Beat  well  four  eggs,  re- 
serving the  whites  of  three,  sweeten  with  a  teacupful  of  sugar, 
and  add  a  teaspoonful  of  vanilla.  Bake  in  a  pudding  dish  slow- 
ly. Beat  the  whites  of  the  eggs  with  sugar  and  put  over  the 
top  and  slightly  brown.  Mrs.  D.  R.  Johnston. 

CHOCOLATE  PUDDING. 

One  quart  of  milk,  four  tablespoonfuls  corn  starch,  yolks 
of  two  eggs,  three  tablespoonfuls  grated  chocolate,  one  cup 
sugar.  Put  the  milk  in  a  stew  pan  to  boil,  adding  the  choco- 
late, sugar  and  a  pinch  of  salt.  Mix  the  corn  starch  with  cold 
milk,  beat  in  the  yolks  of  the  eggs,  and  stir  into  the  boiling 
milk.  Let  it  boil  five  minutes,  stirring  often  to  prevent  burn- 
ing. Pour  into  a  dish  or  mould  to  cool.  Beat  the  whites  of  the 
eggs  to  a  froth,  add  three  tablespoons  of  sugar,  flavor  with  va- 
nilla. Pour  over  the  pudding  and  serve  cold,  with  sweetened 
cream  flavored  with  vanilla.  Grace  F.  Burrows. 

CHOCOLATE  PUDDING. 

Four  cups  milk,  four  tablespoonfuls  flour,  four  table- 
spoonfuls sugar  (or  more),  four  tablespoonfuls  chocolate, 
small  lump  of  butter,  salt,  one  teaspoon  vanilla.  Cook  as  fol- 
lows:— Stir  flour,  sugar  and  chocolate  dry,  then  mix  very 
smooth  by  adding  one  cup  of  milk  (gradually)  stir  this  cold 
mixture  into  the  other  three  cups  of  milk  that  have  reached  the 
boiling  point,  stir  quickly  while  boiling  and  when  thick  add 
flavoring.     Turn  into  moulds  and  serve  cold  with  cream. 

Mrs.  Chas.  E.  Duvall. 

COTTAGE  PUDDING. 

Two  eggs,  one  cupful  sugar,  one  and  one-half  cupfuls 


85 

flour,  one-half  cupful  sweet  milk,  butter  the  size  of  an  egg,  two 
teaspoon fuls  of  baking  powder,  steam  thirty  minutes.  To  be 
eaten  with  cream  or  lemon  sauce.       Mrs.  Lida  Rodgers. 

COTTAGE  PUDDING. 

One  cup  sugar,  one  egg,  one  cup  milk,  one  cup  flour,  tea- 
spoonful  vanilla,  pinch  of  salt,  piece  of  butter  size  of  walnut, 
one  and  one-half  teaspoons  (Calumet)  baking  powder.  Beat 
butter  and  sugar  together  well,  add  egg  well  beaten,  then  rest 
of  ingredients.  Bake  in  moderate  oven.  Bake  in  loaf  cake 
pan.     Use  any  sauce  desired.  Loretta  Gillette. 

COTTAGE  PUDDING. 

One  cupful  of  sugar,  one-half  cupful  of  butter,  one  egg, 
one  cupful  sweet  milk,  one  good  teaspoonful  of  baking  pow- 
der, three  cupfuls  of  flour,  and  one-half  teaspoon  of  lemon; 
bake  in  long  tin.  When  baked  cut  in  squares  and  serve  with 
sauce  made  of  one  pint  boiling  water,  add  one  tablespoonful 
of  butter,  one-half  cupful  of  sugar,  one  tablespoonful  of  flour 
wet  with  a  little  cold  water;  boil  a  few  minutes.  When  taken 
from  the  fire  grate  nutmeg  in  sauce.         Esther  J.  Dool. 

RASPBERRY    PUDDING. 

One  cup  flour,  one-half  cup  sweet  milk,  one-half  cup  su- 
gar, one  egg,  butter  size  of  small  egg,  one  small  teaspoon  bak- 
ing powder,  one  cup  raspberries.     Bake  in  moderate  oven. 

SAUCE. 

One  cup  sugar,  one  level  tablespoon  flour.  Mix  sugar  and 
flour  dry,  add  one  pint  boiling  water  stirring  constantly  until 
clear  and  add  one  cup  raspberry  juice. 

Mrs.  Guy  H.  Carroll. 

PRUNE  WHIP. 

One  pound  fine  black  prunes  soak  over  night.  In  morn- 
ing cut  out  stones  and  chop  fine.    Add  one  cup  sugar,  stir  well 


86 

and  cook  two  or  three  minutes.  Beat  until  stiff  the  whites  of 
six  eggs,  stir  prunes  into  the  whites,  put  into  a  greased  baking 
dish  and  bake  until  nicely  browned.  Serve  with  whipped 
cream  or  custard.     Will  serve  about  ten  persons. 

Bess.  V.  Sponsler. 

Mrs.  W.  W.  Moorhead. 

LEMON    PUDDING. 

Two  eggs,  two-thirds  cup  of  milk,  one  cup  sugar,  one  cup 
flour,  tablespoonful  butter.  Beat  the  butter,  sugar  and  yolks  of 
eggs  until  light,  add  milk  and  lightly  beat  in  flour  with  a  large 
teaspoon  baking  powder,  lastly  the  whites  of  eggs  beaten  stiff. 
Bake  in  square  pan. 

LEMON  SAUCE. 

One  lemon,  one  cup  sugar,  one  cup  water,  one  dessert 
spoon  butter,  boil  together  and  thicken  with  one  tablespoon 
corn  starch  dissolved  in  cold  water,  until  clear. 

Mrs.  Wm.  McHard. 

CHRISTMAS   PLUM    PUDDING. 

One  cup  suet  chopped  fine,  one  cup  molasses,  one  cup  sour 
milk,  three  cups  flour,  one  teaspoonful  soda,  one  pound  chop- 
ped raisins,  one-half  pound  chopped  citron,  one-half  pound  cur- 
rants, one-fourth  of  a  nutmeg,  one  teaspoonful  cinnamon. 
Steam  three  hours. 

SAUCE. 

One  pint  boiling  water,  one  cup  white  or  brown  sugar,  two 
tablespoonfuls  of  flour,  flavor  with  vanilla  or  any  extract  pre- 
ferred. Mrs.  Sarah  Cooke. 

ENGLISH   PLUM   PUDDING. 

Two  pints  of  finely  chopped  suet,  one  pint  of  raisins,  one 
cup  of  English  currants,  three  well  beaten  eggs,  one  cup  of  sour 
cream  or  milk,  one  heaping  teaspoonful  of  soda,  cinnamon, 


87 

nutmeg  and  cloves,  teaspoon  of  each  ,and  flour  to  thicken. 
Steam  four  hours.     To  be  eaten  with  sauce. 

Mrs.  G.  C.  Mclntyre. 

PLUM    ROLL. 

Two  cups  of  flour  in  mixing  bowl,  two  teaspoonfuls  of 
baking  powder,  one-fourth  teaspoonful  salt,  two  tablesgoon- 
fuls  of  butter  rubbed  lightly  through  the  flour,  beat  one  egg 
light,  add  to  it  one-half  cup  of  milk.  Add  this  to  flour  mixture 
making  a  soft  dough  to  roll. 

FILLING. 

One  cup  of  seeded  and  chopped  raisins  to  which  add  one 
cup  sugar,  the  grated  rind  and  juice  of  one  lemon.  Add  last 
one  egg  beaten  light.  Mix  well,  roll  dough  one  inch  thick, 
place  filling  on  dough,  roll  up,  place  in  mould  and  steam  two 
hours.  Serve  with  sauce  as  follows :  One  tablespoonful  but- 
ter melted,  add  one  tablespoonful  flour,  three-fourths  cup  su- 
gar. Mix  well,  add  one  cup  warm  water  and  one  cup  boiling 
water,  stirring  constantly.  Mrs.  S.  A.  D.  Farr. 

SNOW  PUDDING. 

One-half  box  gelatine,  2  cupfuls  of  sugar,  juice  of  one 
lemon,  3  eggs  (whites),  one  pint  of  boiling  water.  Pour  the 
boiling  water  on  the  gelatine,  add  the  juice  of  the  lemon,  and 
sugar.  When  nearly  cold,  strain;  add  the  whites  of  the  eggs 
beaten  quite  stiff,  beat  the  whole  together,  put  in  a  mould  and 
set  on  ice.  With  the  yolks  of  the  eggs,  one  pint  of  milk,  one 
large  spoonful  of  sugar,  one  teaspoonful  of  corn  starch  make 
a  boiled  custard;  flavor  to  taste.  Serve  cold  by  pouring  the 
custard  around  portions  of  the  snow. 

Mrs.  Grace  Widney  Mabee. 
Mrs.  Frederica  Bauer. 

SNOW  PUDDING. 

A  hasty  dessert  made  in  seven  minutes.  Two  cupfuls  boil- 


88 

ing  water,  three-fourths  cupful  granulated  sugar,  two  table- 
spoonfuls  corn  starch.  Boil  together  briskly  five  minutes.  Beat 
in  the  stiffly  whipped  whites  of  two  eggs.  Flavor  to  taste. 
Serve  cold  with  cream.  Sliced  oranges,  pineapple,  candied 
cherries  or  cubes  of  jelly  add  greatly  to  this  dish. 

Mrs.  D.  M.  Candor. 

SNOW  PUDDING. 

One  pint  or  a  little  more  of  boiling  water,  beat  into  it  four 
tablespoonfuls  cornstarch  dissolved  in  a  little  cold  water.  Add 
stiffly  beaten  whites  of  two  eggs,  one-half  cup  sugar,  pinch  of 
salt  and  flavoring. 

SAUCE. 

One  pint  milk,  yolks  of  two  eggs,  one  whole  egg,  one  half 
cup  sugar,  salt  and  flavoring.  Mrs.  Whitsitt. 

ORANGE  SNOW. 

Soak  a  scant  half  box  of  gelatine  in  two  tablespoonfuls 
water  for  15  minutes.  Pour  on  two  cups  of  boiling  water,  add 
one  cup  of  sugar  and  the  juice  of  two  oranges.  Let  stand  un- 
til the  mixture  begins  to  thicken,  then  add  the  whites  of  two 
eggs  beaten  light,  and  the  whole  beaten  with  a  wire  spoon  until 
white  and  light  like  snow.  Turn  into  small  molds,  and  set 
away  to  chill.     Serve  with  a  liquid  sauce. 

SAUCE. 

Heat  two  cups  of  milk  to  the  boiling  point,  add  one  level 
tablespoon  of  cornstarch  mixed  with  one-half  cup  of  sugar  and 
cook  five  minutes.  Add  the  well  beaten  yolks  of  two  eggs, 
cook  two  minutes,  then  add  a  teaspoonful  of  orange  flavoring 
and  cool.  Pour  around  the  snow  when  taken  from  the  moulds. 

Leota  Grace  Guthrie. 

PINEAPPLE  TAPIOCA. 

Soak  over  night  one  cup  of  tapioca  in  plenty  of  cold  water. 


89 

The  next  morning  drain  off  all  the  water,  then  add  to  it  the 
juice  of  two  lemons  and  one-half  cup  of  water  and  half  pound 
can  of  sliced  pineapple,  shredded,  and  its  juice.  A'dd  to  this 
one  and  one-half  cup  sugar.  Cook  all  slowly  stirring  carefully 
so  it  will  not  spoil  the  shape  of  the  tapioca.  Cook  until  almost 
clear.  Have  ready  the  whites  of  three  eggs  well  beaten  and 
fold  into  this  carefully.  Serve  ice  cold  with  whipped  cream. 

Mrs.  Guy  H.  Carroll. 
Mrs.  Isabella  Guthrie. 

TAPIOCA  CREAM. 

One-fourth  cup  pearl  tapioca  or  one  and  one-half  table- 
spoons minute  tapioca,  two  cups  scalded  milk,  two  eggs,  one- 
third  cup  sugar,  one-fourth  teaspoon  salt,  one-half  teaspoon 
vanilla.  Pick  over  tapioca  and  soak  one  hour  in  cold  water  to 
cover,  drain,  add  to  milk,  and  cook  in  double  boiler  until  tapi- 
oca is  transparent.  Add  half  the  sugar  to  milk  and  remain- 
der to  egg  yolks  slightly  beaten  and  salt.  Combine  by  pouring 
hot  mixture  slowly  on  egg  mixture  in  double  boiler  and  cook 
until  it  thickens.  Remove  from  range  and  add  whites  of  eggs. 
Flavor.  Mrs.  H.  B.  Allen. 

RASPBERRY  SPONGE. 

Cook  one  cup  sugar  and  one-half  cup  water  till  it  spins  a 
thread.  Add  gradually  the  stiffly  beaten  whites  of  three  eggs, 
beating  till  smooth,  and  then  set  aside  to  cool.  Mash  and  rub 
through  a  sieve  enough  raspberries  to  measure  one  cup.  Soak 
a  level  tablespoon  gelatine  in  one-fourth  cup  cold  water  and 
dissolve  by  standing  in  hot  water  and  add,  with  juice  of  one 
lemon,  to  the  mashed  berries.  Stand  aside  to  chill  and  when 
the  mixture  begins  to  thicken  add  by  spoonfuls  to  the  beaten 
whites.  Turn  into  a  mould  and  set  on  ice,  serve  with  whipped 
cream  and  garnish  with  whole  berries.  Mrs.  S.  A.  D.  Farr. 


90 
GRAPE  SPONGE. 

One-fourth  box  gelatine  in  one-fourth  cup  water,  dis- 
solve by  standing  in  hot  water.  One  cup  sugar  ,one  cup  grape 
juice,  the  juice  of  one  lemon,  strain  in  the  gelatine.  Let  it 
cool,  when  it  begins  to  stiffen  beat  into  it  the  whites  of  three 
eggs  beaten  and  put  into  mold.  Elizabeth  Winders. 

SPONGE  PUDDING. 

One-fourth  cup  sugar,  one-half  cup  flour,  one  pint  boiling 
milk,  five  eggs.  Wet  sugar  and  flour  with  three  or  four  table- 
spoons of  cold  milk,  stir  into  boiling  milk  and  cook  until  it 
thickens  and  is  smooth.  Add  butter,  stir  in  beaten  yolks  of 
eggs,  add  the  stiffly  beaten  whites,  flavor  with  vanilla.  Bake 
three-fourths  hour,  set  in  pan  of  hot  water,  serve  with  cream 
sauce. 

CREAMY  SAUCE, 

One  cup  powdered  sugar,  one-third  cup  butter,  one  tea- 
spoon vanilla,  one-third  cup  cream.  Beat  butter  to  a  cream,  add 
sugar ;  when  light  and  creamy  put  bowl  in  basin  hot  water,  stir 
until  like  putty;  remove  from  hot  water  and  stove  and  beat  in 
cream.  Blanche  McKinney. 

GRAHAM    PUDDING. 

One  cup  sour  milk,  one  cup  molasses,  one  cup  raisins,  one 
teaspoon  soda,  graham  flour  (stiff  batter).  Steam  two  hours. 
To  be  eaten  with  sauce.  Mrs.  T.  A.  Vernon. 

STEAMED  GRAHAM    PUDDING. 

One  egg,  one  cup  Orleans  molasses,  one  cup  raisins,  one 
cup  sweet  milk,  one-half  cup  butter,  one  teaspoonful  soda  and 
one  of  cream  tartar,  one-half  nutmeg,  two  and  one-half  cups 
Graham  flour,  dredge  the  raisins  with  a  half  cup  wheat  flour, 
steam  two  hours. 

SAUCE. 

One  cup  C  sugar,  two  good  tablespoonsful  butter,  one 


91 

large  tablespoonful  flour.  Heat  it  together,  then  put  a  pint  of 
boiling  water  and  stir  until  it  thickens,  then  add  half  nutmeg. 

Mrs.  John  Duff. 

RAISIN  PUFFS. 

Two  eggs,  two  tablespoons  sugar,  one-fourth  cup  butter, . 
three  teaspoons  baking  powder,  two  cups  flour,  one  cup  chop- 
ped raisins,  one-half  cup  chopped  English  walnuts,  one  tea- 
spoon vanilla.  Fill  buttered  cups  one-half  full  and  steam  three- 
fourths  of  an  hour. 

SAUCE. 

Melt  one-third  cup  butter  with  one  heaping  teaspoon  flour 
and  two  tablespoons  sugar,  add  cup  boiling  water.  Flavor  with 
vanilla.  Myra  B.   Garrett. 

Maud  Brown. 

NUT  PUDDING. 

Two  and  one-half  cups  flour,  one-half  teaspoon  soda,  one- 
half  teaspoon  salt,  one-half  salt  spoon  cinnamon,  one-half  salt 
spoon  nutmeg,  one-half  cup  butter,  one  cup  raisins  chopped, 
one  cup  nuts  chopped,  one  cup  sweet  milk,  one  cup  molasses. 
Steam  three  hours  and  serve  with  sauce. 

SAUCE. 

One-half  cup  butter,  one  cup  powdered  sugar,  one  tea- 
spoon vanilla,  two  tablespoons  fruit  juice,  one-fourth  cup  boil- 
ing water.  Just  before  serving  add  water  and  beaten  white  of 
one  egg  until  it  foams.  Mrs.  Chris  Thede. 

VANILLA  SAUCE. 

One  cup  water,  one-half  cup  sugar,  two  tablespoons  corn 
starch,  two  teaspoons  vanilla.  Mix  the  sugar  and  corn  starch ; 
add  the  water  and  boil  five  minutes.  Remove  from  the  fire 
and  add  the  butter  and  vanilla.  Mrs.  Wansing. 

PLAIN    PUDDING  SAUCE. 

Three  tablespoons  sugar,  three  tablespoons  vinegar,  one 


92 

tablespoon  butter,  one  tablespoon  flour,  mix  well,  then  pour 
three- fourths  pint  of  boiling  water  over  it,  boil  five  minutes, 
sprinkle  with  nutmeg.  Mrs.  E.  B.  Irvin. 

STEAMED  SUET  AND    FRUIT   PUDDING. 

Two  and  one-half  cups  flour,  one  teaspoonful  soda,  one- 
half  teaspoonful  salt,  one-half  salt  spoonful  cinnamon,  one-half 
salt  spoonful  nutmeg,  one  cup  chopped  suet  or  two-thirds  cup 
butter,  one  cup  chopped  raisins  or  currants,  one  cup  water  or 
milk,  one  cup  molasses.  Sift  the  soda,  salt,  and  spice  into  the 
flour,  rub  in  the  butter  and  add  the  raisins.  Mix  the  milk  with 
the  molasses  and  stir  it  into  the  dry  mixture.  Steam  in  a  but- 
tered pudding  mold  three  hours.  If  water  and  butter  be  used, 
three  cups  of  flour  will  be  required  as  these  thicken  less  than 
milk  and  suet.  It  can  be  steamed  in  cups.  Serve  with  foamy 
sauce. 

FOAMY  SAUCE. 

Whites  of  two  eggs,  one  cup  sugar,  one  cup  boiling  milk, 
juice  of  one  lemon.  Beat  whites  of  the  eggs  till  foamy,  but  not 
dry;  add  the  sugar,  beat  well;  add  the  milk  and  lemon  juice. 

Ella  G.  Revnolds. 


\ 


93 


DESSERTS,  ICE  CREAM  and  ICES. 

"An't  please  your  honor,"  quoth  the  peasant, 
"This  sauce  dessert  is  very  pleasant.  — Pope. 

CHOCOLATE   CUSTARD. 

Put  one  quart  of  milk  over  the  fire  and  when  it  reaches 
the  boiling  point  add  one  cupful  of  sugar  ,and  four  tablespoon- 
fuls  of  grated  chocolate.  Boil  gently  five  minutes  and  add  the 
beaten  yolks  of  six  eggs  gradually,  stirring  constantly.  Do 
not  let  boil.  As  soon  as  well  thickened,  remove  from  the  fire. 
When  nearly  cold  add  vanilla  to  taste.  Beat  briskly  one  min- 
ute and  pour  into  custard  cups.  Whip  the  whites  to  a  froth 
with  powdered  sugar  and  heap  some  on  each  cup  and  put  a 
piece  of  bright  colored  jelly  on  top.       Mrs.  Frank  Irvin. 

FROZEN   CUSTARD. 

Beat  the  yolks  of  four  eggs  until  creamy,  pour  into  them 
two  quarts  of  scalding  milk,  add  two  cupfuls  of  sugar;  return 
to  the  fire  and  stir  just  a  minute;  add  one- fourth  of  an  ounce 
of  gelatine  that  has  been  soaking  one-half  hour  in  half  cup  of 
cold  water ;  strain  and  flavor.    When  perfectly  cold,  freeze. 

Mrs.  Nellie  Graham. 

PINEAPPLE   CREAM. 

Beat  one  pint  of  cream  to  a  froth,  stir  in  three-fourths 
cupful  powdered  sugar  and  one  cupful  grated  pineapple.  Pour 
half  cupful  of  boiling  water  on  one-third  package  of  gelatine; 
strain  this  into  cream;  begin  at  once  to  stir  from  the  bottom, 
and  stir  until  it  thickens.  Bernice  Lorimer  Blake. 

PINEAPPLE  SHERBET. 

One  quart  granulated  sugar  and  one  quart  water,  boil 
until  a  thick  syrup,  pour  boiling  hot  over  one  can  grated  pine- 


94 

apple  and  add  juice  of  four  lemons.  Add  stiffly  beaten  whites 
of  three  eggs;  lastly  add  two  quarts  of  cold  water.  Freeze. 
For  gallon  freezer.  Mrs.  T.  D.  Winders. 

PINEAPPLE  SHERBET. 

One  pint  of  grated  pineapple  or  one  can  of  pineapple  chop- 
ped fine,  one  and  a  half  quarts  of  milk,  one  pint  of  sugar,  juice 
of  one  lemon ;  turn  all  into  a  freezer.  Prepare  ice  by  taking  one 
saucerful  of  coarse  salt  to  two  saucerfuls  of  very  finely  crushed 
ice.  When  only  a  small  quantity  is  being  frozen  it  is  sufficient 
for  the  ice  to  come  a  few  inches  above  the  sherbet.  Turn  slow- 
ly at  first  for  a  few  minutes,  then  rapidly  until  you  can  turn 
no  longer.     This  is  sufficient  for  fifteen  dishes. 

Mrs.  Robert  Dool. 

PINEAPPLE  SHERBET. 

Two  quarts  of  rich  milk,  whites  of  four  eggs,  juice  of  two 
pineapples,  juice  of  four  lemons,  a  little  more  than  one  pint  of 
sugar ;  put  eggs  and  milk  in  the  freezer  and  chill,  then  add  the 
sugar,  lemon  and  pineapple.  Mrs.  J.  T.  Mardock. 

PINEAPPLE  SHERBET. 

For  a  gallon  freezer,  take  one  quart  of  granulated  sugar, 
and  one  quart  of  water.  Boil  to  a  thick  syrup  and  pour  over 
one  can  of  grated  or  finely  chopped  pineapple,  add  the  juice 
and  pulps  of  four  lemons, and  put  into  the  freezer  ;add  the  stiffly 
beaten  whites  of  three  eggs,  fill  up  with  cold  water,  lacking  a 
*\uart:  that  leaves  room  for  freezing.  Mrs.  Bess  L.  Watson. 

PINEAPPLE  WATER   ICE. 

One  pineapple,  one  and  one-fourth  pounds  of  sugar,  one 
quart  of  water,  juice  of  two  lemons.  Boil  sugar  and  water  to- 
gether five  minutes;  when  cool  add  the  grated  pineapple  and 
lemon  juice;  then  freeze.       Mrs.  Nannie  Love  Emrick. 


95 
ICE  CREAM. 

One  quart  of  sweet  cream,  whites  of  three  eggs,  one  cupful 
of  white  sugar,  one  tablespoonful  of  flavoring.  Beat  cream  and 
whites  of  eggs  each  to  a  froth;  then  beat  all  together  and 
freeze.  Mrs.  A.  F.  McKee. 

VANILLA   ICE  CREAM. 

Use  one-half  gallon  of  cream,  one-half  gallon  of  milk ;  dis- 
solve one  and  one-fourth  pounds  of  sugar  granulated  (or  one 
and  one-half  pounds  of  pulverized) ;  add  four  teaspoons  of  va- 
nilla. Martha  Bay. 

BANANA  ICE  CREAM. 

One  pint  of  cream,  one  pint  of  milk,  one-half  pound  of  su- 
gar, yolks  of  three  eggs,  four  bananas.  Scald  the  milk  and 
add  the  beaten  yolks  and  sugar;  stir  until  it  thickens.  When 
cool  add  the  cream  and  bananas  which  should  be  mashed 
through  a  colander.     Freeze  at  once. 

Mrs.  Nannie  Love  Emrick. 

BANANA  ICE  CREAM. 

Eight  bananas,  one  quart  of  cream  and  one-half  pound  of 
sugar.  Pare  and  mash  the  bananas,  put  one  pint  of  the  cream 
on  to  boil  in  a  double  boiler,  when  hot,  add  the  sugar,  stir  until 
dissolved  and  stand  aside  to  cool.  Beat  and  stir  the  bananas 
to  a  smooth  paste,  and  add  them  to  the  cream  and  sugar,  then 
add  the  remaining  pint  of  cream  and  turn  into  the  freezer  and 
freeze.  Mabel  Bigelow  Ramsey. 

MAPLE   ICE  CREAM. 

One  cup  milk,  one  coffee  cup  maple  syrup,  one  quart 
cream,  yolks  of  two  eggs.  Heat  milk  scalding  hot  and  cool, 
then  add  it  to  the  yolks  of  eggs  beaten  very  light  with  the  maple 
syrup.  Put  in  double  boiler  and  scald  thoroughly.  Add  the 
cream  and  freeze.     The  whites  of  eggs  may  be  used  or  not. 

Mrs.  Victor  H.  Bassett. 


96 
PEACH    ICE  CREAM. 

The  day  before  you  wish  to  make  the  ice  cream  boil  three 
pints  of  cream ;  break  ten  eggs  and  put  the  yolks  into  a  bowl, 
beat  well  and  sweeten  with  one  cupful  of  granulated  sugar; 
when  the  cream  has  reached  the  boiling  point  pour  at  once  in- 
to the  bowl  over  the  yolks  of  the  eggs.  Stand  in  a  cool  place 
until  the  following  day.  Mash  one  quart  of  peaches  through 
the  colander,  sweetened  to  taste,  and  put  in  the  custard  prepar- 
ed the  day  before.  Flavor  with  two  teaspoonfuls  of  vanilla, 
freeze.  Mrs.  Nellie  Graham. 

ORANGE  SOUFFLE. 

Boil  twro  cups  granulated  sugar  and  one  cup  water  until  it 
threads.  Add  one  pint  orange  juice  and  the  juice  of  one  lem- 
on to  syrup.  Scald  one  cup  cream,  add  beaten  yolks  of  two 
eggs  and  when  cool  mix  with  the  syrup.  When  ready  to  freeze 
add  a  cup  of  cream  whipped.  Freeze.  Bess  Bassett. 

ORANGE   ICE. 

Twelve  large  juicy  oranges,  one  pound  of  sugar,  one  quart 
of  water.  Mrs.  Ann  Roberts. 

LEMON   ICE. 

Make  a  good  strong  lemonade.  For  about  two  quarts  of 
lemonade  take  the  whites  of  four  eggs;  beat  to  a  stiff  froth, 
add  and  freeze.  Make  the  lemonade  plenty  sweet  as  the 
sweetness  freezes  out.  Mrs.  F.  L.  Moses. 

ORANGE  SHERBET. 

Juice  of  ten  oranges,  one  pint  of  sugar,  two  pints  of  water, 
two  eggs  (whites  only).    Freeze.  Mrs.  H.  Crosby. 

MAPLE  BISQUE. 

To  one  cup  maple  syrup  add  yolks  of  four  eggs.  Cook 
till  mixture  thickens,  stirring  constantly,  then  remove  and  cool. 


97 

Beat  two  cups  of  cream  till  stiff,  then  add  beaten  whites  of  the 
eggs.     Whip  syrup  till  light,  add  cream  and  freeze. 

Mrs.  H.  C.  Morse. 

BAVARIAN  CREAM. 

Boil  one  pint  of  good  milk  with  two-thirds  cupful  of  su- 
gar, pour  over  the  yolks  of  three  well  beaten  eggs,  then  pour 
the  whole  over  a  half  box  of  gelatine  that  has  been  soaked  in 
half  cupful  of  water.  When  it  has  cooled  and  begins  to  thick- 
en, whip  till  it  becomes  smooth;  then  add  by  degrees  one  pint 
of  cream  that  has  been  whipped  to  a  stiff  froth ;  stir  well,  pour 
into  a  mould  and  set  on  ice.     This  wrill  make  three  pints. 

Mrs.  Thos.  Maddux. 

BAVARIAN  CREAM. 

For  12  to  1 6  people.  Mix  together  one  pint  thick  cream, 
whipped,  whites  of  three  eggs  beaten,  sugar  to  taste.  One- 
fourth  can  chopped  pineapple  (or  other  fruit),  half  pound  al- 
monds, blanched.  Put  one-half  cup  cold  water  over  one-half 
box  Knox's  gelatine  and  let  stand  a  few  minutes,  add  one-half 
cup  boiling  water,  when  cool  stir  into  the  cream.  Set  in  cool 
place  until  ready  to  serve.  Bertha  Louise  Wolff. 

BANANA  FLOAT. 

To  one  quart  of  milk,  which  has  come  to  a  boil,  add  one 
cupful  of  sugar,  yolk  of  two  eggs  w7ell  beaten,  half  scant  cup- 
ful of  corn  starch  mixed  with  milk,  half  teaspoonful  vanilla; 
stir  constantly  until  done.  Before  removing  from  the  fire  slice 
in  three  or  four  bananas ;  make  a  frosting  of  the  two  whites  and 
put  on  the  float.  Mrs.  W.  C.  Galloway. 

STRAWBERRY    FLOATING    ISLAND. 

Put  one  pint  of  milk  in  a  double  boiler;  separate  four 
eggs,  beat  the  whites  to  a  very  stiff  froth,  drop  them  by  spoon- 
fuls on  the  hot  milk,  allow  them  to  remain  but  a  moment,  lift 


98 

and  stand  them  aside  on  a  plate;  beat  the  yolks  with  one-half 
cupful  of  sugar,  add  to  the  hot  milk,  cook  for  a  moment  be- 
ing careful  not  to  curdle,  and  turn  out  to  cool.  When  cold  cov- 
er the  bottom  of  glass  dish  with  strawberries,  pour  over  the 
custard,  heap  the  whites  of  the  eggs  over  the  surface,  garnish 
with  more  berries  and  serve  at  once.    Mrs.  J.  T.  Mardock. 

DATE  SAUCE. 

Chop  nice  clean  dates  and  boil  with  small  quantity  of  wa- 
ter until  very  soft.  Rub  through  sieve  to  remove  the  stones ; 
thin  slightly  with  hot  water,  add  a  little  lemon  juice  and  boil  a 
moment  longer.  This  is  an  excellent  dressing  for  dishes  which 
require  sweetening.  Mrs.  C.  W.  Dryden. 

HOT  CHOCOLATE  SAUCE  FOR  ICE  CREAM. 

Boil  together  one  cup  water,  half  cup  sugar  and  a  little  cin- 
namon, add  four  tablespoonfuls  grated  chocolate  dissolved  in  a 
gill  of  milk,  into  which  a  small  tablespoonful  of  corn-starch  has 
been  stirred.  Add  half  a  gill  of  water,  boil  for  five  minutes, 
stirring  constantly.  Flavor  with  one  teaspoonful  vanilla  and 
serve  at  table,  hot,  poured  over  vanilla  ice  cream. 

Mrs.  Rose  W.  Church. 

FROZEN  SALAD. 

Four  pints  cream  or  rich  milk,  three  pints  water,  two  and 
one-half  pints  sugar,  whites  of  five  eggs,  flavoring.  One  table- 
spoon gelatine  well  dissolved,  boil  sugar  till  all  dissolves,  add 
milk,  gelatine,  water,  eggs,  flavoring.  Seven  oranges  cut  in 
small  pieces,  one  box  of  cocoanut,  strawberries  or  any  other 
fruit  wanted.  Pack  freezer  well  in  finely  chopped  ice  and  salt. 
Add  mixture  and  freeze  quickly.         Mrs.  A.  K.  Philleo. 

CRANBERRY  SLUSH. 

Two     quarts    cranberries    cooked    until    soft,    then    put 


99 


through  sieve,  add  one  pint  water,  juice  of  two  lemons,  three 
cups  sugar,  freeze  and  serve  with  meat  course. 

Bess  V.  Sponsler. 

Mrs.  M.  E.  Wharton. 


DESSERT. 


One  quart  tart  apples  finely  chopped,  one  teacup  English 
walnuts,  one  teacup  rich  cream.  Beat  cream  and  add  apples 
and  walnuts,  also  flavoring.  Serve  immediately  or  keep  in 
very  cool  place  until  served.  Mrs.  Chris.  Thede. 


DESSERT. 


Take  one  package  of  jello,  any  flavoring.  Use  amount  of 
water  called  for  on  package  and  add  one  cup  or  more  English 
walnuts  left  in  halves.  Let  jello  get  almost  cold  before  add- 
ing nuts.    Serve.  Mrs.  Chris.  Thede. 


FRUIT. 

"Fruits  that  blossom  first  will  first  be  ripe." — Othello. 

SPICED   FRUIT. 

Seven  pounds  fruit,  one  pint  of  vinegar,  three  pounds  of 
sugar,  two  ounces  of  cinnamon,  one  and  a  half  ounces  of 
cloves.  Scald  together  sugar,  vinegar  and  spices.  Pour  over 
the  fruit  letting  stand  24  hours ;  drain  off ;  scald  again  and  pour 
over  fruit  letting  it  stand  24  hours ;  then  boil  all  together  until 
fruit  is  tender:  skim  it,  and  boil  liquor  until  thickened.  Pour 
over  fruit  and  set  away  in  jars.         Mrs.  Una  McRoberts. 

SPICED   CHERRIES. 

To  ten  pounds  of  cherries,  use  five  pounds  of  .sugar,  one 
pint  of  vinegar,  some  whole  cloves  and  cinnamon,  also  small 
bags  of  ground  cloves  and  cinnamon.  Scald  sugar,  vinegar  and 


100 

spices  well  together,  and  pour  over  cherries  for  two  days;  the 
third  day  scald  the  fruit  with  it  and  can. 

FOR  CURRANTS. 

Use  same  recipe  except  cook  all  together  the  first  day  and 
cook  well.     Put  this  in  glasses  same  as  jelly. 

Mrs.  A.  F.  McKee. 

SPICED   PEACHES. 

One  peck  of  pared  peachs,  one  quart  of  vinegar,  two 
quarts  of  sugar,  one  tablespoonful  of  cinnamon,  one  tablespoon- 
ful  of  cloves.  Boil  vinegar,  sugar  and  spices  and  skim  until 
clear,  drop  in  peaches  and  boil  ten  minutes;  take  out  the 
peaches  and  place  in  jars,  boil  the  vinegar  five  minutes,  pour 
over  peaches  and  seal.  Mrs.  Wm.  McHard. 

RASPBERRY  JAM. 

Allow  equal  weight  of  sugar  and  raspberries.  Wash  the 
berries  and  cook  in  their  own  juice  for  half  hour,  stir  often. 
Then  add  one-fourth  of  the  sugar,  boil  five  minutes,  then  add 
another  part  of  sugar,  boil  again  and  so  on  till  the  sugar  is  all 
in.     Put  into  small  jars  and  cover  with  paper  when  cold. 

Mrs.  Belle  Woods. 

RASPBERRY  JAM. 

Make  the  same  as  blackberry.  A  very  good  addition  will 
be  found  in  adding  one  pint  of  currant  juice  to  every  four 
pounds  of  fruit.  Mrs.  D.  M.  Candor. 

BLACKBERRY  JAM. 

To  each  pound  of  fruit  add  an  equal  quantity  of  sugar. 
Rinse  the  fruit  and  put  in  a  preserving  kettle;  stir  constantly 
until  part  of  juice  is  evaporated,  then  add  sugar  and  simmer 
to  a  fine  jam.  This  will  be  found  better  than  putting  the  sugar 
in  first.     The  seeds  are  not  as  hard  in  this  case. 

Mrs.  D.  M.  Candor. 


101 
BLACKBERRY  JAM. 


Two  quarts  of  blackberries,  one  quart  of  fine  cooked  ap- 
ples, two  quarts  of  sugar.     Boil  20  minutes. 

Mrs.  May  I.  Whitham. 

PINEAPPLE  JAM. 

Grate  pineapple;  to  one  pound  of  the  apple  add  three- 
fourths  of  a  pound  of  loaf  sugar;  boil  ten  minutes. 

Mrs.  D.  M.  Candor. 

CHERRY  JAM. 

Take  equal  quantities  of  seeded  cherries  and  granulated 
sugar  and  a  little  water.     Boil  20  minutes  or  till  thick. 

Esther  J.  Dool. 

STRAWBERRY  JAM. 

Make  the  same  as  raspberry  jam,  omitting  the  currant 
juice.  Mrs.  D.  M.  Candor. 

WATERMELON    PICKLES. 

Cut  rinds  the  size  you  wish,  removing  outside,  pour  over 
them  weak  alum  water  quite  warm,  let  stand  24  hours,  soak  un- 
til well  cleansed,  boil  in  water  until  tender.  Make  a  syrup  of 
equal  parts  of  sugar  and  vinegar,  spice  with  cinnamon  sticks, 
boil  rinds  in  this  until  clear,  put  in  self  sealers. 

Lizzie  P.  McCrea. 

PICKLED  GRAPES. 

Take  ripe  grapes,  remove  all  imperfect  and  broken  ones, 
divide  large  bunches.  Put  in  earthen  jar  a  layer  of  grape 
leaves  (the  tannin  in  leaves  helps  preserve  the  firmness  of 
grapes).  To  four  quarts  of  vinegar  take  two  or  three  pints 
of  white  sugar  (or  more  if  desired),  one  ounce  of  cinnamon, 
half  ounce  each  cassia  and  cloves;  boil  vinegar,  sugar  and 
spices  together  a  few  minutes,  and  when  cold  pour  over  grapes. 


102 

By  pouring  the  vinegar  over  the  grapes  cold  you  avoid  crack- 
ing them  and  they  retain  their  natural  color. 

Mrs.  D.  M.  Candor. 

PICKLED  RAISINS. 

Select  one  pound  best  cluster  raisins,  leave  them  on  stem, 
wash  carefully,  put  in  stew  pan  and  add  half  pint  of  vinegar, 
half  pint  of  water,  one  pint  of  sugar;  let  simmer  one  hour. 
When  cold  they  are  ready  for  use.    Mrs.  W.  C.  Galloway. 

DROP   JAM    STRAWBERRIES. 

One  pint  of  granulated  sugar  with  water  enough  to  dis- 
solve it  and  cook  to  a  syrup,  then  add  one  pint  of  berries.  Stir 
well  and  bottle.  Ella  L.  Scott. 

PEACH   JELLY. 

One  pint  of  water,  one  cupful  of  sugar,  eight  peaches, 
quartered;  let  water  and  sugar  boil,  drop  in  peaches;  when 
cooked  take  peaches  out,  put  half  box  of  gelatine  in  syrup  and 
stir  until  dissolved.    Put  peaches  back  in  and  let  come  to  a  boil. 

Bernice  Lorimer  Blake. 

CANNED   PLUMS  WTHOUT   PARING. 

Place  plums  in  steamer  and  steam  till  tender,  then  drop  in 
thick  syrup,  boiling  hot,  made  of  white  sugar.     Seal  in  jars. 

Mrs.  O.  M.  Hammond. 

GREEN  TOMATO  PRESERVES. 

One  peck  of  green  tomatoes,  slice  six  fresh  lemons  with- 
out removing  the  skin,  take  out  seeds.  Six  pounds  of  white 
sugar  and  boil  till  clear  and  thick,  then  add  ginger  root. 

Nannie  McGuffin. 

PLUM   BUTTER. 

Cook  plums  in  sufficient  water  to  almost  cover.  Pour 
wate  roff  and  rub  through  colander.  To  each  cupful  of  plums 
add  one  cupful  of  sugar.  Place  in  granite  kettle  and  set  in  oven 


103 

and  cook  after  it  boils  15  or  20  minutes,  stirring  occasionally. 
Xot  necessary  to  seal.  Mrs.  O.  M.  Hammond. 

HEAVENLY   HASH. 

Five  pounds  chopped  apples  without  peeling,  five  pounds 
sugar,  one  pound  raisins,  seeded  and  chopped,  four  oranges. 
Chop  the  peeling  and  squeeze  juice  over  sugar.  Cook  all  to- 
gether slowly  until  clear.  Mrs.  Caroline  Bassett. 

ORANGE  MARMALADE. 

Wash  thoroughly  and  peel  twelve  oranges.  With  scissors 
cut  rind  in  small  fine  pieces,  cover  with  cold  water  and  stand 
in  cool  place  till  morning.  Shred  pulp  of  oranges,  removing 
all  seeds  and  skin.  In  the  morning  pour  water  from  rind, 
cover  with  fresh  water  and  cook  till  tender,  then  remove  from 
fire,  add  pulp  and  to  a  cup  of  orange  add  cup  of  sugar.  Cook 
till  clear,  stirring  frequently.  If  desired,  add  juice  of  two  or 
more  lemons.     This  recipe  fills  nine  or  ten  glasses. 

Adelaide  McKinney. 

QUINCE  HONEY. 

Make  a  syrup  of  three  pounds  of  sugar  and  a  pint  of  wa- 
ter, into  which  stir  two  large  peeled  and  grated  quinces.  Boil 
for  fifteen  minutes  and  can  for  winter  use,  or'  put  in  jelly 
glasses.     Delicious  with  pan  cakes  or  fritters. 

Mabel  Clare  Miller. 

CURRANT   HONEY. 

One  quart  of  stemmed  currants,  one  quart  of  sugar,  two 
oranges.  Peel  oranges  and  cut  the  pulp  in  small  pieces.  Chop 
the  rind  pretty  fine  and  boil  in  water  for  ten  or  fifteen  minutes, 
changing  water  two  or  three  times.  Add  oranges  to  currants 
and  cook  all  to  almost  the  consistency  of  jelly. 

Mrs.  J.  H.  Ramsey. 


104 
TO   CAN    CHERRIES   OR    ANY    FRUIT. 

Fill  Mason  jars  with  fruit,  mix  water  and  sugar  and 
pour  over  fruit  and  set  in  moderate  oven  and  let  come  to  boil. 
Seal.  E.  J.  Campbell. 

SUN  CHERRIES. 

Use  equal  parts  sugar  and  seeded  cherries.  Put  in  porce- 
lain kettle  and  boil  fifteen  minutes.  Spread  cherries  thinly 
on  platter  and  set  in  the  sun  for  two  or  three  days  or  until  syr- 
up is  sufficiently  thick,  then  place  in  jars  and  seal. 

Mrs.  C.  A.  Haas. 

STEAMED  CHERRIES. 

Fill  as  many  fruit  jars  with  seeded  cherries  as  you  can, 
set  in  a  large  kettle  or  boiler.  Put  the  lids  on  but  do  not  fasten 
them.  Have  as  much  cold  water  in  the  kettle  as  you  can  with- 
out upsetting  the  jars.  Let  the  water  come  to  the  boil  and 
steam  the  cherries  until  heated  through;  it  will  not  take  long; 
then  take  the  jars  out  and  drain  off  the  juice.  Have  sugar  dis- 
solved in  a  very  rich  syrup  and  pour  on  the  cherries,  put  on 
the  rubbers  and  lids  but  do  not  fasten  perfectly  tight  until  they 
steam  a  little  longer  and  you  remove  them  from  the  water. 
They  will  retain  the  flavor  of  fresh  fruit  much  better  than  the 
ordinary  way  of  canning  cherries.  The  juice  of  the  cherries 
may  be  canned  for  mince  meat  or  set  in  the  refrigerator  until 
cold  and  made  into  a  refreshing  drink  for  hot  weather. 

Mrs.  Zoe  Emerson. 


105 


PICKLES  AND  CATSUP. 

"Peter  Piper  picked  a  peck  of  pickled  peppers." 
CUCUMBER  PICKLES. 

One-fourth  pound  of  ground  mustard,  one-half  pound  of 
white  mustard  seed,  one-fourth  pound  of  black  mustard  seed, 
two  and  one-half  pounds  of  brown  sugar,  one-fourth  pound  of 
white  ginger  root,  one-half  ounce  of  red  pepper,  one  ounce  of 
cloves,  two  ounces  of  allspice,  one-half  ounce  of  mace,  one 
ounce  of  turmetic,  two  ounces  of  celery  seed,  two  ounces  of 
fennel  seed,  one  and  a  half  gallons  of  vinegar.  Put  sugar  in 
the  jar  first,  then  throw  in  all  the  spices  and  mix  together  well. 
Put  the  pickles  in  another  jar,  sprinkle  them  well  with  salt,  and 
pour  enough  boiling  water  over  to  cover  them.  Let  them 
stand  24  hours,  then  drain  out  this  brine,  and  throw  them  into 
the  spiced  vinegar.  Occasionally,  for  a  few  weeks,  stir  them 
up  from  the  bottom  of  the  jar.  They  keep  perfectly  and  are 
no  further  trouble.     This  recipe  is  for  five  hundred  pickles. 

Mrs.  C.  H.  Rutledge. 

CUCUMBER  PICKLES. 

Lay  the  cucumbers  in  a  weak  brine  over  night.  In  the 
morning  wash,  put  in  cans  and  pour  hot  vinegar  over  them. 
Seal  up  and  they  will  keep  for  any  length  of  time. 

Mrs.  Mary  Holmes 

RIPE  CUCUMBER  PICKLES. 

Take  24  large,  ripe  and  sound  cucumbers,  six  white  on- 
ions, four  large  red  peppers.  Pare  and  remove  the  seeds  from 
the  cucumbers,  chop  well,  not  too  fine;  then  chop  fine  the  on- 
ions and  peppers  and  mix  thoroughly  with  one  cupful  of  salt, 
one  ounce  white  mustard.     Place  in  a  muslin  bag  and  drain  24 


106 

hours  and  remove  to  glass  jars.     Cover  with  cold  vinegar  and 
seal.     They  will  keep  a  long  time.       Mrs.  J.  P.  Lemon. 

SWEET  TOMATO  PICKLES. 

Slice  tomatoes  and  let  them  stand  over  night  in  a  weak 
brine.  In  the  morning  wash  them  several  times  to  remove  the 
briny  taste.  Put  one  gallon  of  vinegar  into  a  kettle  to  which 
has  been  added  three  pounds  of  brown  sugar  (the  vinegar  and 
sugar  should  be  heated  together  and  skimmed).  For  a  gal- 
lon of  vinegar  put  in  a  bag  two  tablespoonfuls  each  of  un- 
ground  cloves,  allspice  and  cinnamon,  one  tablespoonful  mus- 
tard seed  and  a  few  black  pepper  corns.  Put  in  the  bag  of 
spices  and  tomatoes  at  the  same  time  and  cook  very  slowly  un- 
til tender;  take  up  in  jars.  When  cold  put  away  in  a  dark 
place.  Mrs.  J.  G.  McGuffin. 

GREEN  TOMATO  PICKLES. 

Slice  one  peck  green  tomatoes,  sprinkle  through  them  one 
cupful  of  salt,  and  let  stand  over  night.  In  the  morning  drain 
through  a  colander.  Take  two  quarts  of  water  and  one  quart 
of  vinegar  and  boil  tomatoes  in  it  about  five  minutes,  then 
drain  through  colander.  Three  quarts  of  vinegar,  two  pounds 
of  brown  sugar,  one  tablespoonful  of  mustard,  two  tablespoon- 
fuls of  cloves,  i  tablespoonful  of  ginger,  4  tablespoonfuls  of 
cinnamon,  half  teaspoonful  cayenne  pepper,  three  green  pep- 
pers chopped  fine.    Boil  ten  minutes.  Retta  D.  Scott. 

SLICED   GREEN   TOMATO    PICKLES. 

Soak  over  night  in  weak  salt  water  one  gallon  sliced 
green  tomatoes.  In  the  morning  drain  and  cook  till  tender  in 
one  quart  of  vinegar  with  one  pint  of  sugar.  Spice  with  whole 
cloves  and  cinnamon.    Seal  up.  Mrs.  W.  J.  Graham. 

CHOPPED   PICKLES. 

Two-thirds  chopped  green  tomatoes,   one-third  chopped 


107 

cabbage;  let  stand  in  separate  vessels  in  salt  over  night,  or 
several  hours,  press  out  all  juice,  mix  together  in  granite  pan 
with  vinegar,  sugar,  mixed  spices  and  a  little  pepper.  Heat 
thoroughly,  put  in  jars,  and  seal.       Jessie  M.  Wharton. 

CHOPPED  PICKLES. 

One  peck  green  tomatoes,  one  dozen  onions,  one  dozen 
mango  peppers,  one  dozen  small  cucumbers.  Chop  separately 
and  let  stand  several  hours  in  a  slight  covering  of  salt,  drain 
and  heat  in  weak  vinegar.  Prepare  a  pickle  of  one  quart  or 
more  of  strong  vinegar,  one  pint  of  sugar,  spoonful  whole 
mustard,  one  of  cloves,  one  of  ginger  root.  Heat  and  bottle 
for  use.  Mrs.  Wm.  McHard. 

FRENCH    PICKLES. 

One  peck  green  tomatoes  sliced,  six  large  onions  sliced, 
one  teacupful  of  salt;  mix  and  drain  over  night.  Boil  in  two 
quarts  of  water  and  one  of  vinegar  15  minutes,  drain  in  colan- 
der; then  take  four  quarts  of  vinegar,  two  pounds  of  sugar, 
one-fourth  pound  of  white  mustard  seed,  one  tablespoonful 
each  of  cinnamon,  cloves,  ginger,  cayenne  pepper,  and  ground 
mustard;  put  all  together  and  boil  15  minutes. 

Mrs.  O.  M.  Hammond. 

MUSTARD   PICKLES. 

One  quart  each  of  small  whole  cucumbers,  large  cucum- 
bers sliced,  green  tomatoes  sliced,  and  small  button  onions 
whole,  one  large  cauliflower,  divided  into  flowerets,  and  four 
green  peppers,  cut  fine.  Make  a  brine  of  four  quarts  of  water 
and  one  pint  of  salt,  pour  it  over  the  mixture  of  vegetables  and 
let  it  soak  24  hours.  Then  heat  just  enough  to  scald  it,  and 
turn  into  a  colander  to  drain.  Mix  one  cupful  of  flour,  six  ta- 
blespoon fuls  of  ground  mustard,  and  one  tablespoonful  of 
tumeric  powder  with  enough  cold  vinegar  to  make  a  smooth 


108 

paste,  then  add  one  cupful  of  sugar,  and  sufficient  vinegar  to 
make  two  quarts  in  all.  Boil  this  mixture  until  it  thickens  and 
is  smooth,  stirring  all  the  time,  then  add  the  vegetables  and 
cook  until  well  heated  through,  and  bottle.    Very  good. 

Mrs.  W.  W.  Moorhead. 

MUSTARD   PICKLES. 

Twenty-four  small  cucumbers,  one  quart  small  onions, 
two  large  cauliflowers,  six  green  peppers,  two  quarts  green 
tomatoes;  cut  or  grind  all  together,  let  stand  in  salt  water  an 
hour,  then  scald  in  same  water  and  drain  well.  Then  take 
three  quarts  vinegar,  four  cups  sugar,  four  teaspoonfuls  celery 
seed,  one  teaspoonful  ground  mustard,  three-fourths  cup  flour, 
one-half  ounce  tumeric.  Mix  all  together,  let  come  to  a  boil, 
then  pour  over  the  drained  mixture  and  cook  for  half  an  hour. 

Mrs.  Flora  Reed. 

MIXED   PICKLES. 

Three  dozen  small  pickles,  one  quart  ripe  cucumbers,  one 
dozen  onions,  one  dozen  green  tomatoes,  one  quart  beans, 
green  or  ripe,  six  green  peppers,  one  large  cauliflower,  celery 
stalk  or  seed ;  scald  each  separately  in  salt  water  till  tender  as 
you  like.  Take  two  quarts  of  vinegar,  two  and  a  half  cupfuls 
of  sugar;  boil  one  and  a  half  quarts  of  vinegar  and  the  sugar. 
Into  a  half  quart  of  cold  vinegar  stir  one  cupful  of  flour  and 
six  tablespoons  of  mustard  and  the  same  of  cinnamon;  pour 
this  into  the  boiling  vinegar  and  sugar,  then  mix  all  well  to- 
gether. Mrs.  Orphana  YanMeter. 

SWEET  PICKLES. 

Peel  and  slice  ripe  cucumbers  the  long  way.  Soak  in 
brine  water  over  night.  Put  in  one  teacupful  of  sugar  to  one 
pint  of  vinegar.     Season  with  cinnamon. 

Mrs.  Low  Brown. 


109 
ONION   PICKLES. 

The  latter  part  of  August  procure  small  silver  skin  on- 
ions, keep  in  a  dry  place.  When  ready  to  make  pickles  skin 
them  and  put  in  strong  cold  brine  for  from  four  to  six  days. 
Take  out  and  rinse  in  cold  water.  Place  in  a  jar  in  alternate 
layers  of  onions  and  spices,  mustard,  cloves  and  cinnamon, 
cover  with  cold  vinegar  and  seal.         Mrs.  Agnes  Morey. 

YANKEE   PICKLES. 

Two  cups  boiled  beets  chopped  fine,  two<  cups  raw  cab- 
bage chopped  fine,  one  cup  grated  horse  radish,  one  and  a  half 
cups  brown  sugar,  one  teaspoon  cayenne  pepper,  one  teaspoon 
black  pepper,  one  teaspoon  ginger,  one  teaspoon  mustard,  one 
tablespoon  salt.     Cover  with  good  vinegar. 

Lettie  P.    Boyd. 

Mrs.  Theressa  Dool. 

PEACH  OR  APPLE  PICKLES. 

One  quart  best  cider  vinegar,  three  pints  sugar,  boil  slow- 
ly five  minutes  and  skim.  Pare  fruit,  put  in  syrup  together  with 
spices  in  proportion  of  two  teaspoons  whole  cloves,  four  tea- 
spoons cinnamon,  one  small  piece  of  ginger  root  to  each  gallon 
of  fruit.  Simmer  fruit  till  tender.  Fill  fruit  jars,  set  in  warm 
place.     Boil  syrup  till  thick,  fill  jars  and  seal. 

Mrs.  W.  J.  Graham. 

OLIVE  OIL  PICKLES. 

One  hundred  and  twenty-five  medium  sized  cucumbers 
sliced,  one  dozen  silver  skin  onions  sliced,  one  cup  white  mus- 
tard seed,  one  scant  half  cup  celery  seed  and  dill  seed  mixed, 
one  pint  of  olive  oil,  scant  pint  of  salt,  one  quart  or  more  of 
cold  vinegar.  Stir  all  together  and  stir  every  day  for  several 
days.  Mrs.  J.  H.  Ramsey. 


110 
PICKLtL  STRING   BEANS. 

Cook  the  beans  in  salt  water  until  tender,  drain  in  col- 
ander and  put  in  glass  jar  with  stick  cinnamon  scattered 
through.  Heat  the  vinegar,  taking  a  cupful  of  sugar  to  a 
quart  of  vinegar.     Pour  this  over  the  beans  and  seal. 

Mrs.  R.  E.  Fleming. 

PICCALILLI. 

One-half  bushel  green  tomatoes,  half  dozen  large  onions. 
Slice  onions  and  tomatoes ;  half  pint  coarse  salt,  mix ;  let  stand 
half  day,  then  drain  well.  Then  put  it  to  boil  with  enough 
vinegar  to  cook,  add  sugar  to  make  as  sweet  as  you  like  and 
two  tablespoons  of  Jamaica  ginger  mixed  with  a  little  vinegar. 
Cook  slowly  till  tender,  put  in  glass  jars.  Mrs.  E.  B.  Irvin. 

PICCALILLI. 

Half  peck  green  tomatoes  and  less  than  one-third  as  many 
silver  skinned  onions ;  chop  fine,  sprinkle  with  salt,  tie  in  sepa- 
rate bags,  and  let  drain  24  hours.  Then  mix  and  cover  with 
vinegar  in  a  jar  for  another  24  hours,  then  squeeze  out  and 
add  one  red  and  one  green  pepper,  chopped  fine  (leave  out  the 
seeds),  one  tablespoonful  each  of  white  mustard  seed  and  cel- 
ery seed,  some  black  pepper;  mix  well  and  cover  with  fresh 
vinegar.  Mrs.  J.  R.  Nicholls. 

PICCALILLh 

One  gallon  finely  chopped  green  tomatoes  (sprinkle  well 
with  salt  and  let  stand  over  night,  then  drain  off  the  brine  and 
cover  with  vinegar).  One-half  gallon  finely  chopped  cabbage, 
half  gallon  finely  chopped  cucumbers,  one  quart  finely  chopped 
onions.  Pour  boiling  water  over  the  onions,  salt  them  and  let 
stand  two  hours ;  drain  and  cover  with  vinegar ;  place  cabbage 
and  cucumbers  in  separate  jars  and  cover  with  vinegar.  Let 
all  remain  three  days  in  a  cool  place,  then  press  them  all  very 


Ill 

dry  and  mix  together,  adding  one  tablespoonful  each  of  black 
mustard  seed,  white  mustard  seed  and  celery  seed,  one-fourth 
cupful  of  grated  horse  radish,  and  three  green  peppers  finely 
chopped.  Then  take  two  quarts  of  good  cider  vinegar  and 
two  pounds  of  brown  sugar ;  boil  and  skim  well  and  pour  over 
the  whole.  If  more  vinegar  is  needed  to  mix  well,  add  cold 
vinegar.  Put  away  in  stone  jars,  or  if  wanted  for  spring,  put 
in  glass  jars  and  seal.  Mrs.  H.  E.  Bigelow. 

CHOWCHOW. 

One  peck  green  tomatoes  chopped  fine,  sprinkle  one  cup 
salt  over  them  and  let  stand  over  night.  In  the  morning  drain 
in  colander;  add  eight  green  peppers  chopped  fine,  one  cup 
white  sugar,  cover  with  vinegar  and  boil  twenty  minutes.  Chop 
fine  six  large  onions,  two  bunches  celery,  four  little  red  pep- 
pers, add  to  the  other  ingredients,  when  cool  and  drained  one 
cup  prepared  mustard  and  whatever  spices  you  like,  one  pint 
grated  horse  radish,  put  in  stone  jar,  cover  with  cold  vinegar 
and  cover  tightly.  Mrs.  Ewing. 

CHOWCHOW. 

Pare  and  seed  large  ripe  or  green  cucumbers  and  quarter 
them;  cut  in  pieces  about  one  inch  long  one  quart  and  put  in 
salt  water,  one  large  cauliflower,  one  dozen  onions,  one  quart 
green  tomatoes,  one  dozen  small  pickles.  Cut  all  the  size  of 
the  cucumbers ;  break  and  cook  done  one  quart  of  beans  in  salt 
water;  add  one  quart  celery;  scald  each  one  separately  in  salt 
water ;  drain  each  one ;  pour  brine  off  the  cucumbers ;  scald  and 
drain ;  put  all  in  a  jar.  Take  two  quarts  of  cider  vinegar,  two 
and  a  half  cupfuls  of  sugar  and  put  on  stove  to  boil ;  then  take 
one-half  quart  vinegar,  one  cupful  flour,  six  tablespoonfuls 
ground  mustard  and  stir  well  together.  Six  green  peppers, 
ground  cinnamon  buds;  boil  together  until  tender,  then  put 
away  air  tight.     For  the  above  get  ten  cents  worth  of  mustard 


112 

and  five  cents  worth  of  each  of  the  spices,  a  little  celery  seed 
if  you  can't  get  celery. 

Mrs.  J.  A.  Harvey. 

Aunt   Lizzie   Baxter. 

Mrs.  E.  C.  Bartlitt. 

CHILI  SAUCE. 

Eight  quarts  of  tomatoes,  three  cups  of  peppers,  two  cups 
of  onions,  three  cups  of  sugar,  one  cup  salt,  one  and  a  half 
quarts  of  best  vinegar,  three  teaspoonfuls  of  cloves,  three  tea- 
spoonfuls  of  cinnamon,  two1  teaspoonfuls  each  of  ginger  and 
nutmeg.  Chop  tomatoes,  onions  and  peppers.  Cook  two  hours 
then  add  rest  of  ingredients.  Cook  one  hour  more.  Then  can 
in  pint  Mason  jars.  Mrs.  W.  N.  Boyer. 

CHILI   SAUCE. 

Twrelve  large  ripe  tomatoes,  three  ripe  or  green  peppers, 
two  onions,  two*  tablespoonfuls  salt,  two  tablespoonfuls  of  su- 
gar, one  tablespoonful  of  cinnamon,  three  cupfuls  of  vinegar. 
Peel  tomatoes  and  onions,  chop  fine,  add  pepper  and  other  in- 
gredients and  boil  one  and  a  half  hours.  Put  in  stone  or  glass 
jars.  Nannie  A.  Foote. 

CUCUMBER  CATSUP. 

Eighteen  large  cucumbers,  eight  large  onions,  one  tea- 
cupful  of  salt,  two  tablespoonfuls  of  white  mustard  seed,  two 
tablespoonfuls  of  celery  seed,  one  tablespoonful  of  ground  pep- 
per; chop  the  cucumbers  fine,  put  salt  on  them  and  let  drain 
over  night.  In  the  morning  chop  the  onions  fine,  mix  all  to- 
gether and  cover  with  cold  vinegar.  Put  in  jar  and  cover  care- 
fully, but  do  not  seal.  Josephine  L.  Calhoun. 

COLD  CATSUP. 

One-half  peck  ripe  tomatoes  and  one  teacupful  of  onions, 
chopped  fine,  one  teacupful  of  sugar,  half  teacupful  of  celery 


113 

seed,  one  small  teacupful  of  salt,  two  red  peppers,  without  the 
seeds,  one  tablespoon ful  each  of  cinnamon,  mace,  cloves,  all- 
spice, one  teacupful  of  grated  horse  radish,  three  pints  of  best 
cider  vinegar.  Josephine  L.  Calhoun,  Keithsburg. 

TOMATO   CATSUP. 

One  bushel  of  ripe  tomatoes ;  cut,  cook  and  strain  through 
a  sieve.  To  each  gallon  of  liquid,  add  three  tablespoons  of 
salt.  Put  in  a  thin  muslin  bag,  allspice,  cloves  and  cinnamon, 
whole,  and  boil  in  liquor;  then  put  three  teaspoonfuls  of  celery- 
seed,  and  one  grated  nutmeg  in  liquid.  Take  half  onion  and 
boil  in  a  little  of  liquid  and  strain  into  catsup.  Boil  all  togeth- 
er until  sufficiently  thick.  Just  before  taking  off  stove,  add 
one  cup  of  white  sugar,  one  cupful  of  vinegar;  season  with 
black  and  white  pepper  to  taste.  Above  quantity  for  each  gal- 
lon of  liquid.  Mrs.  A.  L.  Sponsler. 

TOMATO   CATSUP. 

One  gallon  of  tomatoes  measured  after  cooking.  One 
and  a  half  tablespoons  of  salt,  two  tablespoons  black  pepper, 
one-half  tablespoon  allspice,  one-half  tablespoon  cloves,  half 
tablespoon  cinnamon,  one  pint  of  vinegar.  Cook  one  hour  be- 
fore adding  vinegar  and  spices.  Mrs.  C.  W.  Cole. 

CURRANT  CATSUP. 

Five  pounds  of  crushed  currants,  three  pounds  of  light 
brown  sugar,  one  pint  of  vinegar,  two  tablespoonfuls  of  cin- 
namon, one  tablespoonful  of  ground  allspice,  one  tablespoon- 
ful  of  ground  cloves,  half  teaspoonful  of  salt,  one  teaspoonful 
of  black  pepper ;  boil  one  hour,  cool  and  seal. 

Mrs.  E.  B.  Irvin. 

CELERY  SAUCE. 

Six  pounds  of  celery,  chopped  fine,  one  small  onion,  chop- 
ped fine;  sprinkle  this  with  salt,  let  stand  a  few  hours,  then 


114 

drain  well;  put  in  a  crock  to  mix.  Half  ounce  of  mustard 
seed,  one  green  and  one  red  pepper,  cut  fine,  then  half  ounce 
of  ground  mustard  mixed  with  good  vinegar;  pour  over  this 
and  seal  up.  Mrs.  C.  \Y.  Rutledge. 

PREPARED  MUSTARD. 

Three  tablespoonfuls  of  mustard,  one  tablespoonful  of 
sugar,  half  teaspoonful  of  salt,  one  well  beaten  egg,  half  tea- 
cupful  of  vinegar;  stir  the  mustard  into  the  vinegar,  add  the 
other  ingredients,  and  have  a  pan  of  boiling  water  on  stove. 
Put  the  mixture  in  an  earthen  bowl  and  place  it  in  the  hot 
water  and  stir  it  until  it  thickens.  Take  off  and  stir  in  while 
hot  one  tablespoonful  of  butter.      Mrs.  O.  M.  Hammond. 

CORN    RELISH. 

Three  peppers,  ten  cups  chopped  cabbage,  ten  cups  sweet 
corn  cut  off  cobs,  three  cups  of  sugar,  two  quarts  vinegar,  three 
tablespoons  white  mustard,  three  tablespoons  of  salt,  two  ta- 
blespoons celery  seed.     Cook  half  hour  and  seal  while  hot. 

Mrs.  John  M.   Harney. 

Mrs.  S.  A.  D.  Farr. 

Mrs.  George  \Y.  Werts,  Jr. 

GOOSEBERRY  SOY. 

Eight  pounds  gooseberries,  four  pounds  sugar,  one  pint 
vinegar,  half  teacup  water.  Boil  two  hours  or  more,  until 
thick.  Mrs.  Caroline  Bassett. 


115 


LOAF  CAKE. 

"Wouldst  thou  both  eat  thy  cake  and  have  it?" — Herbert. 

FRUIT  CAKE. 

One  and  three-fourths  pounds  flour,  one  and  a  half  pounds 
sugar,  three-fourths  pound  butter,  six  eggs,  one  and  a  half 
pounds  raisins,  one  and  a  half  pounds  currants,  a  little  citron, 
one  pint  sour  cream,  one  teaspoonful  soda,  one  tablespoon 
ground  cinnamon,  one  tablespoon  ground  cloves.  Bake  slowly 
two  hours.  Mrs.  E.  B.  Irvin. 

FRUIT  CAKE. 

Two  scant  cups  butter,  one  cup  brown  sugar,  two  cups 
granulated  sugar,  six  eggs,  whites  and  yolks  beaten  separately, 
one  pound  each  raisins  and  currants,  half  pound  citron,  half 
cup  cooking  molasses,  half  cup  sour  milk.  Stir  butter  and  su- 
gar to  a  cream,  then  add  one  tablespoon  cinnamon,  one  tea- 
spoon cloves,  add  molasses  and  milk,  then  beaten  yolks  of  eggs, 
four  cups  sifted  flour,  alternately,  with  beaten  whites.  Dis- 
solve one  teaspoonful  soda  in  warm  water  and  add.  Mix  fruit 
and  two  tablespoons  flour  and  add  to  cake.     Bake  two  hours. 

Mrs.  Chas.  Finch. 

FRUIT  CAKE. 

One  pound  of  butter,  one  pound  of  brown  sugar,  one 
pound  of  flour,  two  and  one-half  pounds  of  seeded  raisins,  one 
and  one-half  pounds  of  currants,  one-fourth  pound  of  grated 
citron,  ten  eggs,  three  teaspoonfuls  of  grated  nutmeg,  six  tea- 
spoonfuls  of  cinnamon,  four  teaspoonfuls  of  cloves.  Beat  but- 
ter to  a  cream,  add  the  sugar  and  beat  together.  Beat  whites 
and  yolks  separately.     Rub  one-half  of  the  flour  into  the  cur- 


116 

rants,  the  other  one-half  into  the  raisins.     Mix  all  together 
and  bake  three  hours.  Mary  R.  Boyd. 

FRUIT  CAKE. 

Two  cupfuls  of  sugar,  half  cupful  of  butter,  one  cupful 
of  cold  coffee  (a  little  stronger  than  that  used  for  drinking), 
three  well  beaten  eggs,  one  cupful  of  seeded  raisins,  two  tea- 
spoonfuls  of  chopped  citron,  one  nutmeg,  two  tablespoon fuls 
Epi  allspice,  one  teaspoonful  of  soda,  flour  enough  to  stiffen. 
'This  recipe  has  the  advantage  of  many  in  being  moist  from 
the  first.  Mrs.  Isabella  Guthrie. 

YELLOW  FRUIT  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  four  cupfuls 
of  flour,  three-fourths  of  a  cupful  of  sour  milk,  one-half  tea- 
spoonful  of  soda,  nine  eggs,  separated  and  beaten,  one  pound 
of  raisins  (seeded),  one  pound  of  currants,  one-fourth  pound 
of  citron;  flavor  with  lemon  and  vanilla. 

Mrs.  J.  H.  Abererombie. 

WHITE  FRUIT  CAKE. 

One  coffee  cupful  of  butter,  two  cupfuls  of  granulated  su- 
gar, one  cupful  of  sweet  milk,  three  and  one-half  cupfuls  of 
flour,  three  teaspoonfuls  of  baking  powder,  whites  of  five  eggs. 
Stir  into  this  batter  one  grated  cocoanut,  one  pound  Jordan 
almonds,  blanched  and  chopped  fine,  one  pound  of  citron  sliced 
thin  and  well  dredged  with  flour. 

Mrs.  J.  H.  Reynolds,  Pittsburg,  Pa. 

PARADISE  CAKE. 

Three  eggs,  one  cupful  of  butter,  two  and  one-half  cupfuls 
of  sugar,  one  and  one-half  cupfuls  of  sweet  milk,  one  small 
tablespoon ful  of  soda,  four  large  cupfuls  of  flour,  one  pound  of 
raisins;  cloves,  cinnamon,  nutmeg,  one  large  teaspoonful  of 
each,  one-fourth  pound  of  citron  if  you  like. 

Mrs.  Frances  Rice. 


117 
SPICE  CAKE. 

Two  and  one-half  cupfuls  of  sugar,  three  cupfuls  of  flour, 
one-half  cupful  of  butter,  one  cupful  of  sour  cream,  five  eggs, 
one  teaspoonful  soda,  three  teaspoonfuls  of  ginger,  three  tea- 
spoonfuls  of  cinnamon,  two  teaspoonfuls  of  cloves,  one  nut- 
meg; bake  in  layers.  Mrs.  Olive  McDonald. 

SPICE  CAKE. 

One  cupful  molasses,  one  cupful  of  sugar,  two-thirds  cup.- 
ful  of  butter,  one  cupful  of  sour  milk,  three  eggs,  one  teaspoon- 
ful of  soda,  one  nutmeg,  one  and  a  half  teaspoonfuls  of  cinna- 
mon, one  teaspoonful  of  cloves,  three  cupfuls  of  flour ;  add  fruit, 
and  this  makes  a  nice  fruit  cake.  Mrs.  Mary  Dutt. 

POUND  CAKE. 

Scant  pound  of  butter,  one  pound  of  sugar,  one  pound  of 
flour,  ten  eggs,  one  small  teaspoonful  of  baking  powder,  one 
nutmeg.  Rub  the  butter  and  sugar  (best  pulverized),  to  a 
cream,  beat  the  yolks  of  the  eggs  light,  add  to'  the  butter  and 
sugar,  stir  well,  then  half  the  flour  alternately  with  the  well 
beaten  whites  of  the  eggs.  Beat  lastly  with  the  hand  in  a 
stroke  motion  to  aerate  the  batter.     Bake  in  a  slow  oven. 

Mrs.  O.  J.  Lorimer. 

POUND  CAKE. 

One  pound  of  butter,  one  pound  of  sugar,  one  pound  of 
flour,  ten  eggs,  or  yolks  of  20,  half  of  a  nutmeg,  half  teacupful 
of  sour  cream,  half  teaspoonful  of  soda.  Flavor.  Bake  one 
and  a  half  hours.  Mrs.  E.  B.  Irvin. 

WHITE  POUND  CAKE. 

One  pound  of  sugar,  one  scant  pound  of  flour,  half  pound 
of  butter,  whites  of  18  eggs,  one  teaspoonful  of  baking  pow- 
der, sifted  thoroughly  with  the  flour,  flavor.  Put  in  slow  oven 
with  gradual  increase  of  heat  in  covered  pan;  remove  cover 


118 

from  pan  10  or  15  minutes  before  taking  from  the  oven. 

Blanche  McKinney. 

ORANGE  CAKE. 

Two  cupfuls  of  sugar,  two-thirds  cupful  of  butter,  three 
cupfuls  of  flour  (little  more),  juice  and  grated  rind  of  one 
orange,  three  teaspoonfuls  of  baking  powder,  soda  size  of  a 
pea,  one  and  a  half  cupfuls  of  sweet  milk,  three  eggs  beaten 
separately.  Adaline  Dool. 

MARBLE  CAKE. 

Light  part :  One  and  a  half  cupfuls  of  sugar,  half  cupful 
of  butter,  half  cupful  of  sweet  milk,  two  cupfuls  of  flour,  one 
teaspoonful  of  cream  of  tartar,  half  teaspoonful  of  soda, 
whites  of  four  eggs,  beaten.  Dark  part :  One  cupful  of  brown 
sugar,  half  cupful  of  molasses,  half  cupful  of  butter,  half  cup- 
ful of  sour  milk,  one  teaspoonful  of  cream  of  tartar,  half  tea- 
spoonful of  soda,  in  two  cupfuls  of  flour,  yolks  of  four  eggs, 
one  teaspoonful  each  of  cloves,  cinnamon,  all  spice  and  nut- 
meg.    Alternate  in  the  pan.  M.  E.  Black. 

SILVER  CAKE. 

Three  cupfuls  of  pulverized  sugar,  one  cupful  of  butter, 
one  cupful  of  SAveet  milk,  whites  of  eight  eggs,  three  teaspoon- 
fuls of  baking  powder,  four  cupfuls  of  flour.  Bake  one  and  a 
half  hours  in  a  loaf.  Mrs.  E.  B.  Irvin. 

SILVER  CAKE. 

Whites  of  six  eggs,  two  cupfuls  of  sugar,  three  cupfuls  of 
flour,  one  cupful  of  sweet  milk,  three-fourths  cupful  of  butter, 
two  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of  soda, 
lemon  flavoring.  Mary  Hunt. 

GOLD  LOAF. 

Yolks  of  eight  eggs,  one  cup  sugar,  half  cup  butter 
(scant),  half  cup  sweet  milk,  one  and  a  half  cups  flour,  two 


119 

teaspoons  baking  powder.     Cream  butter  and  sugar  thorough- 
ly, beat  yolks  well,  add  milk,  then  flour.     Bake  in  tube  pan. 

Maude  C.  Ungles. 

GOLD  CAKE. 

Yolks  of  six  eggs,  two  cupfuls  of  sugar,  three  cupfuls  of 
flour,  half  cupful  of  sweet  milk,  three-fourths  cupful  of  butter, 
two  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of  soda, 
vanilla  flavoring.  Always  sift  flour,  soda  and  cream  of  tartar 
together  several  times.  Mary  Hunt. 

CAKE. 

One  and  a  half  cupfuls  of  sugar,  three-fourths  cupful  of 
butter,  three  eggs,  three-fourths  cupful  of  milk  or  water,  two 
cupfuls  of  flour,  two  teaspoonfuls  of  baking  powder,  flavoring. 

Mrs.  Dixon. 

BREAD  CAKE. 

One  pint  bowl  of  dough  when  it  is  ready  to  mould  into 
loaves,  four  eggs  beaten,  two  cupfuls  of  white  sugar,  one  tea- 
cupful  butter,  one  teaspoonful  of  cinnamon,  one  nutmeg,  half 
teaspoonful  of  soda,  one  pint  bowl  stoned  raisins;  mix  by 
hands.  Put  the  dough  in  a  large  bowl.  First  work  in  the 
butter  well,  then  the  sugar  and  spice,  next  the  yolks,  then  the 
whites  of  the  eggs,  then  the  soda  dissolved  in  a  little  warm 
water,  lastly  the  raisins  floured.  This  quantity  makes  two 
loaves.     Put  in  pan  and  bake.         Mrs.  Kate  C.  Turner. 

BREAD  CAKE. 

One  and  a  half  cup  bread  sponge,  one  egg,  one-fourth  cup 
butter,  one  cup  sugar,  one  small  teaspoon  soda,  one  teaspoon 
cinnamon  and  a  little  nutmeg,  one  cup  raisins,  one  cup  nuts 
chopped  coarse,  one  cup  flour.     Bake  at  once. 

Mrs.  Mary  Scott. 

ANGEL   FOOD   CAKE. 

Whites  of  eleven  eggs  beaten  stiff,  one  tumblerful  of  pul- 


120 

verized  sugar  sifted  five  times,  one  tumblerful  of  flour  with 
teaspoonful  of  cream  of  tartar  sifted  five  times.  Add  flavoring 
to  the  whites,  then  sugar,  and  the  flour  last.  Beat  very  fast. 
Bake  in  a  pan  with  a  lid  in  a  moderate  oven  40  minutes. 

Mrs.  J.  L.  Marquis. 

ANGEL  CAKE. 

One  cupful  of  flour,  one  and  a  half  cupfuls  of  granulated 
sugar,  whites  of  12  eggs,  one  level  teaspoonful  of  cream  of 
tartar,  half  teaspoonful  of  salt.  Beat  eggs  until  light.  First 
sift  sugar  into  them,  then  the  flour  and  cream  of  tartar.  Fla- 
vor to  taste.  Mrs.  L.  N.  Morgan. 

COFFEE  CAKE. 

One  cup  of  brown  sugar,  one  cup  of  butter,  two  eggs, 
half  cup  of  molasses,  one  cup  of  strong  coffee,  one  teaspoonful 
of  soda,  two  teaspoonfuls  of  cinnamon,  one  of  cloves,  one  cup 
of  raisins  or  currants,  and  five  cups  of  sifted  flour.  Add  fruit 
last,  rubbed  in  flour.    Bake  one  hour.        Mrs.  Linn  Vernon. 

COFFEE  CAKE. 

One  cupful  of  brown  sugar,  one  cupful  of  cold  coffe,  one 
cupful  of  raisins,  one  cupful  of  molasses,  three  cupfuls  of 
flour,  not  quite  one  cupful  of  butter,  one  teaspoonful  each  of 
cinnamon  and  cloves,  two  heaping  teaspoonfuls  of  baking  pow- 
der. Mrs.  Sellers. 

CHOCOLATE    MARBLE   CAKE. 

Half  cupful  of  butter  and  one  cupful  of  sugar  beaten  to 
a  cream,  half  cupful  of  milk,  one  and  a  half  cupfuls  of  flour, 
one  teaspoonful  of  baking  powder,  whites  of  four  eggs  added 
last.  Take  one  cupful  of  this  mixture  and  add  to  it  five  grated 
tablespoonfuls  of  chocolate  wet  with  a  little  milk  and  flavor 
with  vanilla.  Put  a  layer  of  white  batter  in  cake  pan,  drop  the 
chocolate  batter  in  spots,  pour  over  remaining  white  batter  and 
bake.  Mrs.  Eveline  Davison. 


121 
ALMOND  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of 
sweet  milk,  two  cupfuls  of  flour,  half  cupful  of  corn  starch, 
two  teaspoonfuls  of  baking  powder,  whites  of  seven  eggs,  two 
teaspoonfuls  extract  of  almonds.  Mrs.  G.  M.  Bauer. 

HICKORY   NUT  CAKE. 

Two  cupfuls  of  sugar,  three-fourths  cupful  of  butter,  one 
cupful  of  sweet  milk,  three  and  a  half  cupfuls  of  flour,  well 
beaten  whites  of  seven  eggs,  one  and  a  half  cupfuls  of  nut 
meats,  well  floured,  two  teaspoonfuls  of  baking  powder  sifted 
with  flour,  one  teaspoon ful  of  lemon. 

HICKORY   NUT  CAKE. 

One  cupful  of  milk,  two  cupfuls  of  sugar  ,two-thirds  cup- 
ful of  butter,  three  cupfuls  of  flour,  whites  of  five  eggs,  two 
teaspoonfuls  of  baking  powder,  one  cupful  nut  kernels  chop- 
ped.    Flavor.     Bake  in  a  loaf.  Lizzie  P.  McCrea. 

NUi    CAKE. 

One  scant  cup  butter,  one  and  a  half  cups  brown  sugar, 
one  teaspoon  soda  dissolved  in  boiling  water,  two  eggs,  two 
and  a  half  cups  flour,  two  cups  chopped  nuts,  one  cup  chopped 
raisins,  one  teaspoon  cinnamon,  one  teaspoon  vanilla. 

Augusta,  111.,  Cook  Book. 

YELLOW  SPONGE  CAKE. 

Twelve  eggs,  two  cupfuls  of  sugar,  two  cupfuls  of  flour. 
Stir  the  yolks  of  the  eggs  and  the  sugar  together  until  very- 
light,  adding  gradually  three  tablespoonfuls  of  water.  Sift 
the  flour  thoroughly  and  beat  the  whites  of  the  eggs  to  a  stiff 
froth,  then  add  to  the  yolks  and  sugar.  Alternate  the  flour 
with  the  whites  of  the  eggs  but  save  most  of  the  latter  until  the 
last  when  it  should  be  stirred  in  as  lightly  as  possible.  Flavor 
with  lemon,  or  vanilla,  or  leaves  of  rose  geranium.     If 'the  lat- 


122 

ter,  put  half  dozen  leaves  in  the  bottom  of  the  pan  in  which  the 
cake  is  to  be  baked.  Do  not  grease  the  pan  but  cover  the  bot- 
tom with  paper.     Bake  very  slowly. 

Lallie  Abercrombie. 

WHITE   SPONGE   CAKE. 

Sift  together  one  cupful  of  flour,  half  cupful  of  corn 
starch,  one  teaspoonful  of  baking  powder,  add  one  cupful  of 
sugar,  one  teaspoonful  extract  of  orange,  then  add  the  whites 
of  eight  eggs  whipped  to  a  stiff  froth.  Mix  thoroughly  and 
bake  in  a  well  buttered  cake  tin  in  a  quick  oven  30  minutes. 

Mrs.  At  W.  Henderson. 

SPANISH    BUN   CAKE. 

Two  cups  sugar,  three-fourths  cup  butter,  one  cup  sour 
milk,  teaspoon  of  soda,  three  whole  eggs,  two  and  one-half 
scant  cups  of  flour,  cup  of  seeded  raisins,  one  tablespoon  of 
cinnamon.  Mrs.  Henry  Crosby. 

SPANISH    BUN   CAKE. 

One  pint  flour,  one  pint  sugar,  one  cup  butter,  one  cup 
sweet  milk,  four  eggs  beaten  separately,  two  teaspoon fuls  each 
of  baking  powder  and  cinnamon.  Batter  should  be  quite  thin. 
Bake  in  large  square  pan  and  ice.  Myra  B.  Garrett. 

SCRIPTURAL  CAKE. 

Four  and  a  half  cups  of  I  Kings,  4-22 ;  one  cup  of  Judges, 
5-25;  (last  clause)  two  cups  of  Jeremiah,  6-20;  two  cups  of  I 
Samuel,  30-12,  two  cups  Nahum,  3-12,  two  cups  Numbers, 
17-8,  three  tablespoonfuls  I  Samuel,  14-25,  a  pinch  of  Leviti- 
cus 2-13,  six  Jeremiah,  17-11,  one-half  cup  Judges,  4-19  (last 
clause),  two  teaspoonfuls  Amos,  4-5.  Season  to  taste  of  II 
Chronicles,  9-9.  Nellie  Gilmore. 

PORK  CAKE. 

Pour  one  pint  boiling   water   over   three-fourths   pound 


123 

clear  fat  pork.  Let  stand  until  cool,  then  add  two  cups  of 
brown  sugar,  one  cup  of  best  sorghum  molasses,  five  cups  of 
flour,  two  teaspoonfuls  of  soda,  one  tablespoonful  each  of 
cloves,  cinnamon,  allspice  and  one  nutmeg,  one  pound  each  of 
currants,  raisins  and  citron,  half  pound  each  of  lemon  and 
orange.  Use  all  your  flour,  mix  with  the  hand.  Flour  your 
fruit  before  using.  An  extra  pound  of  raisins  may  be  used  and 
currants  omitted.  If  baked  in  one  loaf,  from  four  to  five  hours 
is  necessary.  Mrs.  J.  M.  Wright. 

SOUR   CREAM   CAKE. 

Beat  two  eggs,  add  one  cup  sugar,  one  cup  sour  cream, 
one  tablespoon  of  butter,  small  half  teaspoon  of  soda,  dissolved 
in  sour  cream,  one  grated  nutmeg,  flour  enough  to  thicken. 
Bake  in  loaf.  Mrs.   Harriett  Cabeen  Sells. 

LAYER  CAKE. 

"He  that  would  have  a  cake  of  the  wheat,  must  tarry  the  grind- 
ing. Hereafter  the  kneading,  the  making  of  the  cakes,  the  heating 
of  the  oven,  ana  the  baking;  nay,  you  must  stay  for  the  cooling  too, 
or  you  may  chance  to  burn  your  lips." — Troilus  and  Cressida. 

PINK  AND  WHITE   LAYER  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar  (extra  C), 
one  cupful  of  sweet  milk,  three  cupfuls  of  flour,  two  teaspoon- 
fuls of  baking  powder  in  flour  well  sifted,  whites  of  six  eggs, 
beaten  stiff;  stir  all  together.  This  makes  five  layers.  Sepa- 
rate enough  for  two  layers,  and  add  to  it  one  teaspoonful  of 
fruit  coloring. 

FILLING  AND  FROSTING. 

Whites  of  two   eggs,   beaten   stiff,   add  two  cupfuls  of 

white  sugar,  extract  of  orange.  First  a  white  layer  and  filling, 

then  a  pink  one,  etc.     Finish  with  frosting  on  the  top. 

Cathryn  Marquis. 


124 
VANITY  CAKE. 

Two  cupfuls  sugar,  generous  half  cupful  butter,  one  cup- 
ful water,  three  cupfuls  sifted  flour,  two  teaspoonfuls  baking 
powder,  whites  of  six  eggs;  cream  the  butter  and  sugar,  mix 
baking  powder  with  the  flour  and  add  flour  and  eggs  and  water 
alternately.  Bake  in  three  layers.       Mrs.  H.  E.  Bigelow. 

TEA  CAKE. 

One  egg,  butter  the  size  of  an  egg,  one  cupful  of  sugar, 
two-thirds  cupful  of  sweet  milk,  one  and  a  half  cupfuls  of 
flour,  two  small  teaspoonfuls  of  baking  powder.  Can  be  baked 
in  layers. 

FILLING. 

Half  cupful  of  sweet  chocolate,  half  cupful  of  sugar,  half 
cupful  of  sweet  milk,  yolk  of  one  egg;  boil,  and  when  cool, 
spread.  Mrs.  C.  F.  Boggs,  Alexis,  111. 

Mrs.  C.  L.  Gregory. 

Mrs.  Ewing. 

AMBROSIA  CAKE. 

Two  cupfuls  of  sugar,  three-fourths  cupful  of  butter,  one 
cupful  of  milk,  three  cupfuls  of  flour,  four  eggs,  three  tea- 
spoonfuls of  baking  powder. 

FILLING. 

Half  pint  of  whipped  cream,  white  of  one  egg,  half  cup- 
ful of  sugar,  juice  and  grated  rind  of  one  small  orange,  cocoa- 
nut  to  thicken.  Mrs.  Lettie  R.  Boyd. 

JAM  CAKE. 

Three-fourths  cupful  butter  (scant),  two  cupfuls  flour, 
one  cupful  sugar,  three  eggs,  one  cupful  jam,  one  teaspoonful 
soda  in  four  tablespoon fuls  sour  milk  or  cream,  one  teaspoon- 
ful cinnamon,  one  teaspoonful  cloves,  a  little  nutmeg;  dissolve 
soda  in  the  milk  and  add  last.  Put  together  with  icing. 
Mrs.  J.  W.  Haughey,  Wellington,  Kansas. 


125 
SNOW  CAKE. 

One-half  cupful  of  butter,  one  cupful  of  sugar,  one  and 
a  half  cupfuls  of  flour,  half  cupful  of  sweet  milk,  whites  of 
four  eggs,  one  teaspoonful  of  baking  powder;  flavor  with  lem- 
on. 

FIG  FUSING. 

Three-fourths  pound  of  figs  chopped  fine,  put  in  stew  pan, 
pour  over  them  one  teacupful  of  water,  add  half  cupful  of  su- 
gar, stir  all  the  time,  cook  till  very  soft  and  flavr  with  lemon. 
If  more  water  is  needed  add  it.  Mrs.  Leslie  Willits.    . 

SUNSHINE  CAKE. 

Whites  of  eleven  eggs,  yolks  of  six  eggs,  one  teaspoonful 
cream  of  tartar,  one  and  a  half  cupfuls  sifted  granulated  sugar, 
one  cupful  flour,  one  teaspoonful  extract  of  orange;  beat  whites 
till  stiff  and  flaky,  then  whisk  in  half  the  sugar.  Beat  yolks 
very  light  and  add  flavoring  and  half  the  sugar ;  put  yolks  and 
whites  together  and  fold  in  flour  and  cream  of  tartar,  mixing 
as  quickly  as  possible.  Bake  in  layers  50  or  60  minutes  in  a 
slow  oven.  Mamie  Henderson. 

WASHINGTON  CAKE. 

One  cupful  of  sugar,  half  cupful  of  butter,  half  cupful  of 
sweet  milk,  two  cupfuls  of  flour,  two  eggs,  two  teaspoonfuls 
of  baking  powder ;  bake  in  layers.  Put  the  following  mixture 
between  while  boiling  hot :  One  pint  of  grated  apple,  juice  of 
one  lemon,  one  cupful  of  sugar,  one  egg.     Boil  till  thick. 

Mrs.  C.  K.  Marquis. 

SAND  CAKE. 

Two  and  a  half  cupfuls  of  light  brown  sugar,  one  cupful 
sour  cream,  half  cupful  butter,  three  cupfuls  flour,  six  eggs 
(reserve  whites  of  two  for  frosting),  one  teaspoonful  of  soda, 
two  teaspoonfuls  of  cinnamon,  two  teaspoonfuls  of  cloves,  one 


126 

teaspoonful  of  ginger,  half  teaspoonful  of  nutmeg;  bake  in 
layers  with  frosting  between.  Sweet  milk  and  baking  powder 
can  be  used  instead  of  sour  milk  and  soda. 

Mrs.  Mary  Unangst. 

CREAM  CAKE. 

Break  two  eggs  into  a  cup  and  fill  it  up  with  cream,  one 
cupful  of  sugar,  two  cupfuls  of  flour,  two  teaspoonfuls  of  bak- 
ing powder,  sifted  together,  pinch  of  salt,  flavor  with  lemon; 
Dake  in  layers.     Put  together  with  lemon  custard. 

Mrs.  M.  Todd. 

CREAM  CAKE. 

One  and  a  half  cups  of  sugar,  half  cup  of  butter  beaten 
to  a  cream,  then  add  one  cupful  of  milk,  and  two  cupfuls  of 
flour  with  one  heaping  teaspoonful  of  baking  powder  sifted 
well  through  it ;  add  last  the  whites  of  three  eggs  beaten  to  a 
stiff  froth. 

CREAM    FOR    FILLING. 

One  cup  of  sweet  milk;  when  it  begins  to  boil,  add,  stir- 
ring all  the  time,  half  cupful  of  milk  in  which  the  yolks  of  the 
eggs  and  two  tablespoons  of  corn  starch  and  the  same  of  sugar 
have  been  mixed.  Flavor  to  suit  the  taste  and  spread  between 
layers.  Mrs.  Emma  Boyd. 

JELLY   ROLL. 

Five  eggs,  well  beaten,  three  tablespoons  of  cold  water, 
one  tablespoon  of  melted  butter,  one  and  a  half  cupfuls  of  su- 
gar, one  and  a  half  cups  of  flour,  flavoring,  half  teaspoon  of 
baking  powder.  Mrs.  J.  T.  Mardock. 

COCOANUT  CAKE. 

Three  eggs,  one  and  a  half  cups  of  sugar,  half  cup  of  but- 
ter, half  cup  of  milk,  two  and  a  half  cups  of  flour,  three  tea- 
spoons of  baking  powder. 


127 

FILLING. 

Two-thirds  cup  of  desiccated  cocoanut  stirred  into  the 
beaten  whites  of  two  eggs  with  pulverized  sugar.  To  frost  it, 
use  beaten  white  of  one  egg,  seven  tablespoons  of  pulverized 
sugar;  sprinkle  cocoanut  on  the  top. 

Mrs.  J.  T.  Whittemore. 

COCOANUT   CAKE. 

One  cup  each  butter,  sweet  milk  and  corn  starch,  two 
cups  each  sugar  and  flour,  two  teaspoons  baking  powder, 
whites  of  seven  eggs  beaten,  one  teaspoon  lemon  extract.  Bake 
in  layers  with  grated  cocoanut  between.         Carrie  Canum. 

COCOANUT   CAKE. 

Two  cups  sugar,  two-thirds  cup  butter,  three-fourths  cup 
sweet  milk,  three  cups  flour,  two  teaspoons  baking  powder, 
whites  of  seven  eggs. 

FILLING. 

Two  cups  sugar  with  enough  hot  water  to  dissolve  it; 
boil  the  sugar  and  water  without  stirring  until  when  taken  up 
the  syrup  will  thread  from  the  spoon.  When  it  is  nearly  at 
that  point  beat  the  whites  of  three  eggs  until  frothy,  add  the 
boiling  syrup,  beating  all  the  time.  Flavor  with  vanilla  and 
beat  until  cool  enough  to  pile  on  cake.  Sprinkle  thickly  with 
cocoanut.  Blanche  McKinney. 

FAVORITE   SNOW    CAKE. 

One  cup  butter,  two  cups  flour,  one  cup  corn  starch,  one 
cup  sweet  milk,  three  teaspoons  baking  powder,  two  cups  su- 
gar, whites  of  eight  eggs,  flavoring  to  suit  taste:  beat  butter  to 
a  cream,  add  the  flour  and  stir  thoroughly  together,  then  add 
the  corn  starch  and  milk  in  which  the  baking  powder  has  been 
dissolved.     Lastly  add  the  well  beaten  whites  of  eggs  mixed 


128 

with  the  sugar,  flavor  to  taste.    Bake  in  layers  and  put  together 
with  boiled  frosting.  Mrs.  Mattie  Gillespie. 

WHITE  CAKE. 

One  cup  of  butter,  three  cups  of  sugar,  three  cups  of  flour, 
one  and  a  half  cups  sweet  milk,  three  teaspoons  of  baking  pow- 
der and  the  whites  of  ten  eggs;  bake  in  layers. 

Nira  McLaughlin. 

WHITE  CAKE. 

Two  cups  sugar,  one-third  cup  butter,  whites  of  four  eggs, 
beaten  stiff,  one  cup  sweet  milk,  two  and  a  half  cups  pastry 
flour,  two  teaspoons  baking  powder,  flavor  to  taste  and  bake 

in  two  layers.  Use  any  filling  desired.   Mrs.  Bert  Graham. 

CHOCOLATE  CAKE. 

Half  cake  chocolate,  one  cup  sugar,  half  cup  sweet  milk, 
yolk  of  one  egg;  boil  until  it  thickens,  then  cool. 

CAKE  PART. 

One  cup  sugar,  two- thirds  cup  butter,  two  eggs,  one  cup 
sweet  milk,  two  and  a  half  cups  flour,  two  teaspoons  baking 
powder,  one  teaspoon  vanilla.  Before  putting  in  the  flour,  pour 
in  the  above.  Bake  in  layers  and  put  together  with  boiled  ic- 
ing. Mrs.  Jessie  P.  Scott. 

Frances  Bay. 

CHOCOLATE  CAKE. 

Two  cups  granulated  sugar,  half  cup  butter,  one  cup 
sweet  milk,  two  cups  flour,  half  cup  corn  starch,  two  teaspoons 
baking  powder,  whites  of  five  eggs,  one  teaspoon  vanilla; 
cream  the  butter  and  sugar  together,  add  a  part  of  the  milk 
and  flour,  then  the  balance  of  the  milk  and  flour,  then  the  eggs, 
well  beaten,  then  flavor.     Sift  flour  and  baking  powder. 

ICING  FOR  THE  CAKE. 

Mix  one  cup  granulated  sugar,  one  small  tablespoon  corn 


129 

starch,  two  tablespoons  grated  chocolate  dry,  then  add  four  ta- 
blespoons sweet  milk,  a  small  lump  of  butter,  yolks  of  two 
eggs,  beaten,  about  half  teaspoon  vanilla. 

Mrs.  Willard  Wharton. 

Mrs.  Agnes  Elliott. 

CHOCOLATE  CAKE. 

Two  cups  brown  sugar,  half  cup  butter,  two  eggs,  half 
cup  sour  cream,  two-thirds  cup  chocolate,  grated,  and  dissolved 
in  one-half  cup  boiling  water,  teaspoon  soda,  two  teaspoons 
vanilla,  two  and  a  fourth  cups  flour.  Bake  either  in  layers  or 
loaf.  Mrs.  Ed  Arterburn. 

CHOCOLATE  CARAMEL  CAKE. 

One-half  bar  of  unsweetened  chocolate,  half  cup  of  milk, 
the  yolk  of  one  egg.  Cook  all  together.  Add  four  tablespoons 
of  butter  while  yet  warm.  When  cool  add  half  cup  of  milk, 
two  cups  of  flour,  one  cup  of  sugar,  one  teaspoon  of  soda,  and 
vanilla  to  flavor.  The  cooked  portion  should  be  a  little  thicker 
than  molasses.  Bake  in  two  layers  and  put  together  with  white 
icing.  Mrs.  Bessie  Nelson. 

DEVIL'S  FOOD. 

No.  i  : — Half  cup  of  sweet  milk,  one  cup  of  grated  choco- 
late, one  cup  of  granulated  sugar ;  boil  in  rice  kettle  until  thick, 
add  two  teaspoons  of  vanilla,  let  cool. 

No.  2 : — Two  eggs,  half  cup  sweet  milk,  half  cup  butter, 
one  cup  brown  sugar,  two  and  a  half  cups  flour,  one  teaspoon 
soda ;  add  No.  I  and  bake  in  layers. 

FILLING. 

One-half  cup  sweet  cream,  two  cups  pulverized  sugar; 
beat  until  white.  Mrs.  Kate  Scott,  Denver,  Colo. 

DEVILS   FOOD  CAKE. 

Two  cups  sugar,  half  cup  butter,  two  eggs,  half  cup  but- 
ter-milk or  sour  milk,  half  cup  hot  water,  half  cup  Baker's 


130 

chocolate  dissolved  in  hot  water,  three  cups  flour,  one  scant 
teaspoon  soda. 

FILLING. 

Two  cups  sugar,  half  cup  of  sweet  milk,  two  tablespoons 
of  chocolate,  piece  of  butter  size  of  egg.  Cook  until  thick. 
Add  one  teaspoon  of  vanilla.  Mary  L.  Conningham. 

DEVIL'S   FOOD  CAKE. 

One  cup  C  sugar,  one  cup  grated  chocolate,  half  cup  milk. 
Simmer  on  stove  but  don't  boil.  Cool  and  add  to  three  eggs 
half  cup  butter,  one  cup  C  sugar,  well  beaten,  three  cups  flour, 
one  level  teaspoon  soda,  dissolved  in  milk.  Add  mixed  ex- 
tracts to  taste.  Mrs.  Alta  Marquis. 

FUDGE  CAKE. 

One  cup  sugar,  two-thirds  cup  butter,  three  eggs,  one  cup 
milk,  two  and  a  half  cups  flour,  one  teaspoon  baking  powder, 
one-fourth  cup  chocolate,  half  cup  English  walnuts. 

FILLING. 
One  and  a  half  tablespoons  butter,  half  cup  cocoa,  one 
and  a  fourth  cups  powdered  sugar,  one-fourth  cup  milk,  half 
teaspoon  vanilla.  Mrs.  J.  E.  Moore. 

SPANISH    CHOCOLATE   CAKE. 

Heat  half  cup  chocolate  in  one  cup  milk,  add  one  cup  su- 
gar, yolk  of  one  egg,  boil.  Flavor  with  vanilla.  One  cup  su- 
gar, half  cup  butter,  half  cup  sour  milk,  two  or  three  cups  flour, 
tw°  eggs,  one  teaspoon  soda,  dissolved  in  hot  water,  stir  all  to- 
gether and  add  flour  last.  Mrs.  John  Duff. 

ORANGE  CAKE. 

Beat  the  whites  of  three  and  the  yolks  of  five  eggs  sepa- 
rately. Stir  to  a  cream  two  cups  of  sugar  and  one-half  cup  of 
butter.  Ajdd  one-half  cup  of  cold  water,  two  and  a  half  cups 
of  flour  with  two  teaspoons  of  baking  powder.     Grated  rind 


131 

of  one  orange  and  all  the  juice,  except  about  one  tablespoon 
stirred  into  the  cake.     Bake  in  layers. 

FROSTING. 

Whites  of  two  eggs,  two  small  cups  of  sugar,  with  a  ta- 
blespoon of  orange  juice.  When  cake  is  cold  join  them  with 
frosting  and  frost  the  top.  Mrs.  Rice. 

ORANGE  CAKE. 

Two  cups  sugar  and  half  cup  butter,  beaten  well  together, 
three  eggs  beaten  well,  whites  and  yolks  together,  half  cup 
sweet  milk,  half  cup  water,  three  cups  flour,  three  teaspoons 
baking  powder,  flavored  with  orange.    Bake  in  layers. 

FUSING. 

Three  eggs,  one  cup  sugar,  juice  of  two  oranges  with  a 
little  grated  rind,  boil  together  until  thick  enough  to  put  be- 
tween layers.  Pearl  Winders. 

PIXIE  CAKE. 

Two-thirds  cup  of  butter,  two  cups  sugar,  two-thirds  cup 
sweet  milk,  two  cups  flour,  one  cup  corn  starch,  two  teaspoons 
baking  powder,  well  beaten  whites  of  six  eggs.  Mix  in  order 
written  and  bake  in  four  layers.  Make  plain  boiled  icing  and 
divide  into  four  parts.  To  one  add  half  cup  each  chopped  cit- 
ron and  blanched  almonds;  to  second  add  pulp  of  one  orange 
put  through  a  sieve  and  half  cup  grated  cocoanut ;  to  third,  two 
tablespoons  grated  chocolate,  half  cup  hickory  nuts,  half  cup 
figs.     Put  i,  2  and  3  layers  as  written,  on  top  plain  icing. 

Mrs.  M.  E,  Wharton. 

BURNT  SUGAR  CAKE. 

Put  half  cup  sugar  in  pan  over  fire,  stir  until  liquid  smokes 
and  burns  brown.  Add  half  cup  boiling  water  and  cook  into 
syrup.  One  cup  butter,  one  and  a  half  cups  sugar,  yolks  of 
two  eggs,  one  cup  water,  two  cups  flour,  beat  all  thoroughly, 


132 

add  enough  burnt  sugar  to  flavor,  one  teaspoon  vanilla,  anoth- 
er half  cup  flour,  two  teaspoons  baking  powder,  whites  of  two 
eggs.     Bake  in  two  layers,  using  burnt  sugar  for  icing. 

Mrs.  N.  J.  Emrick. 

NEAPOLITAN   CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  sweet  milk, 
three  cups  flour,  whites  of  three  eggs,  three  teaspoons  baking 
powder.  Bake  in  two  layers.  To  remainder  add  one  teaspoon 
New  Orleans  molasses,  one  cup  chopped  raisins,  one  teaspoon 
cinnamon,  one  half  teaspoon  cloves,  yolks  of  three  eggs,  little 
butter,  flour  and  baking  powder.  Bake  dark  batter  in  one  lay- 
er and  put  between  two  white  layers.     Lizzie  P.  McCrea. 

BRIDES  C/\«\E. 

Whites  12  eggs,  three  cups  sugar,  small  cup  butter,  one 
cup  sweet  milk,  four  cups  flour,  half  cup  corn  starch,  two  tea- 
spoons baking  powder,  lemon  to  taste.       Ruth  A.  Carter. 

FAVORITE  FIG  CAKE. 

Two-thirds  cup  of  butter,  two  cups  of  sugar,  one  cup  half 
milk  half  water,  three  cups  flour,  three  tablespoons  corn  starch, 
two  heaping  teaspoons  baking  powder.  Sift  three  times  with 
flour  and  corn  starch,  whites  of  six  eggs  beaten  smooth,  one 
teaspoon  of  lemon.     Put  eggs  in  last. 

FIG  FROSTING. 

One  pound  of  figs,  chop  fine ;  pour  over  them  a  teacup  of 
water  and  add  a  half  cup  of  sugar.  Cook  until  soft  and 
smooth;  when  cold  spread  between  layers  of  cake.  A  white 
boiled  icing  over  the  cake  greatly  improves  it.  Flavor  the  last 
with  bitter  almond  and  vanilla.  May  I.  Whitham. 

ICE  CREAM   CAKE. 

Three-fourths  cup  butter,  two  cups  sugar,  one  cup  milk, 
whites  of  seven  eggs,  one  generous  teaspoon  baking  powder, 


133 

three  and  a  half  cups  pastry  flour.  Cream  together  the  but- 
ter, and  half  cup  sugar,  add  other  cup  sugar  and  cream  again; 
add  alternately  the  flour  and  milk  until  all  but  half  cup  of  the 
flour  has  been  added.  Beat  the  whites  of  the  eggs  adding  to 
them  one-fourth  teaspoon  cream  tartar.  Add  the  baking  pow- 
der to  the  reserved  half  cup  flour  and  beat  thoroughly  into  the 
batter.  Add  the  beaten  whites,  flavor  with  half  teaspoon  lem- 
on and  half  teaspoon  orange.     Bake  in  two  layers. 

Lillian  D.   Merritt. 

Mrs.  C.  W.  Cole. 

RIBBON   CAKE. 

One  cup  butter,  two  cups  sugar,  four  eggs,  yolks  and 
whites  beaten  separately,  one  cup  milk,  three  and  a  half  cups 
flour,  half  teaspoon  soda,  one  teaspoon  cream  tartar.  Divide 
batter  into  three  parts,  bake  two  parts  as  plain  cake.  Add  to 
remaining  batter  half  cup  raisins,  one  cup  currants,  one-fourth 
pound  citron,  two  teaspoons  molasses,  mixed  mace  and  cinna- 
mon. Bake  and  put  fruit  part  between  two  plain  parts  with 
jelly  between.  Mrs.  E.  M.  Miller. 

BLACK  JOE  CAKE. 

Cream  together  one  cup  white  sugar  with  half  cup  butter, 
add  yolks  of  two  eggs,  half  cup  of  milk  and  two  and  a  half 
cups  of  flour  into  which  two  teaspoons  of  Royal  Baking  pow- 
der have  been  sifted.  To  this  mixture  add  half  cake  grated 
chocolate,  half  cup  milk  and  one  cup  white  sugar,  which  have 
been  boiled  together.  Beat  the  whites  of  the  two  eggs  and  mix 
with  above  batter  and  bake  in  two  layers. 

Mrs.  H.  B.  Eshbach. 

POTATO  CAKE. 

Two  cups  sugar,  one  cup  butter,  half  cup  of  sweet  milk, 
one  cup  of  mashed  potatoes,  one  cup  English  walnuts,  two  cups 
flour,  half  cup  melted  chocolate,   four  eggs,  three  teaspoons 


■ 

134 

baking  powder,  one  teaspoon  each  of  lemon,  vanilla,  cinna- 
mon, cloves,  allspice  and  nutmeg.  Put  together  with  white  or 
chocolate  frosting.  Mrs.    W511    Hall. 

Minnie  Laird. 

MAUDE  S.  CAKE. 

Two  cups  of  brown  sugar,  half  cup  of  butter,  three  eggs, 
one  teaspoon  vanilla,  half  cup  of  boiling  water  poured  on  two 
squares  of  chocolate,  half  cup  sweet  milk,  two  cups  of  flour, 
one  level  teaspoon  soda.  Mrs.  D.  X.  Blazer. 

SPICE   CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup  of 
milk,  sweet  or  sour,  one  teaspoon  baking  powder  or  soda,  two 
eggs,  one  teaspoon  flavoring,  one  teaspoon  allspice,  one  tea- 
spoon cinnamon,  one  teaspoon  cloves,  one  and  one-half  cups 
flour. 

CAKE  FILLINGS. 

"Sweets  with  sweets  war  not." — Shakespeare    Sonnett,   VIII. 
CARAMEL  FROSTING. 

Four  tablespoons  sugar,  melted  and  browned.  When  all 
melted  put  in  one  cup  boiling  water,  one  and  a  half  cups  sugar. 
Boil  till  it  threads,  take  off  and  beat,  adding  sweet  cream  till 
soft  enough.  •  Frances  H.   Boyd. 

CARAMEL  FROSTING. 

Two  teacupfuls  of  maple  sugar,  pulverized,  half  teacupful 
of  sweet  milk,  half  teacupful  of  butter,  one  teaspoonful  of  va- 
nilla ;  boil  all  together  until  like  wax,  and  when  cool  enough 
spread  on  cake.  Mrs.  L.  \Y.  Wright. 

CARAMEL   FILLING. 

One  and  a  half  cups  of  sugar,  two-thirds  cup  sweet  cream, 


135 

butter  size  of  a  hickory  nut,  and  vanilla  to  flavor;  pour  these 
ingredients  in  a  pan  and  let  boil,  stirring  constantly.  When 
done  it  will  be  taffy-like  in  a  little  cold  water.  Set  off  to  cool, 
and  spread  between  layers  and  on  top. 

Maude  Dool  Canum. 

COFFEE  CARAMEL  FILLING. 

One  cup  of  sugar,  half  cup  of  strong  coffee;  boil  until  it 
strings  from  spoon.  Do  not  stir  while  boiling,  then  beat  until 
creamy.  Ella  L.  Scott. 

FILLING  FOR   FIG  CAKE. 

Fifteen  good  sized  figs  chopped  fine,  yolks  of  two  eggs, 
(mix  with  figs),  half  cup  of  sugar,  half  cup  of  hot  water;  boil 
all  together  and  let  it  partly  cool  before  putting  on  the  cake. 

Mellie  I.  Eames. 
MILK  frosting. 

One  cup  of  granulated  sugar,  five  tablespoons  of  milk; 
boil  five  minutes;  flavor;  stir  until  cold  and  put  on  a  cold  cake. 

Rosa  Dool. 

FROSTING. 

Beat  the  yolks  of  three  eggs  well.  Boil  one  cup  of  sugar 
and  one-fourth  cup  of  water  until  it  threads,  and  pour  over  the 
yolks,  stirring  all  the  time ;  beat  until  it  thickens ;  flavor. 

Mrs.  Frank  Irvin. 

ICING. 

Boil  two  cups  of  sugar  with  a  very  little  water  until  a 
good  syrup;  pour  it  over  the  whites  of  two  eggs,  whip  very 
stiff'  until  cold.  Mrs.  Una  McRoberts^ 

CHOCOLATE  FILLING. 

Half  cup  granulated  sugar,  scant  half  cup  of  chocolate, 
half  cup  thin  cream  or  rich  milk,  cook  until  it  thickens.  Spread 
on  cake  while  warm.  Jewel  Richey  David. 


■ 


•         136 

SOFT  CHOCOLATE  FILLING. 

One  cup  sugar,  one-fourth  cake  grated  chocolate,  yolks  of 
two  eggs  beaten  with  half  cup  of  milk  or  water  and  strained; 
one  teaspoon  of  butter.  Boil,  stirring  constantly,  until  it  is 
the  consistency  of  thick  gravy.  Flavor  and  when  cool  spread 
on  cake.  Mrs.  Zoe  Emerson. 

ALMOND   FILLING. 

Yolks  of  three  eggs  beaten,  half  pint  sweet  cream,  three 
tablespoons  sugar,  one  tablespoon  corn  starch.  Boil  this  until 
it  thickens ;  add  one-half  pound  blanched  almonds  and  one  tea- 
spoon vanilla.  Mrs.  M.  E.  Wharton. 

Edna  Candor. 

MOCHA   FROSTING. 

Two  teacups  powdered  sugar,  one  tablespoon  butter,  one 
tablespoon  cream  or  two  tablespoons  cream  omitting  the  but- 
ter, two  tablespoons  cold  coffee,  three  teaspoons  dry  cocoa, 
one  teaspoon  vanilla.  Mix  sugar  with  cream  adding  the  other 
ingredients  and  use  on  the  cake  cold.  Very  nice  for  angel  food 
cake.  Bess  Bassett. 

MARSHMALLOW   FILLING. 

Boil  two  cups  sugar  with  one  cup  water  until  it  ropes.  Be- 
fore taking  from  stove  add  half  pound  marshmallows,  broken 
fine.  Pour,  when  partly  cool,  into  the  well  beaten  whites  of  two 
eggs  and  beat  until  cold.  Edna  M.  Candor. 

BOILED   ICING. 

One  or  one  and  a  half  cups  of  sugar,  one-half  cup  of  wa- 
ter, boil  until  it  hairs  from  a  fork,  pour  gradually  on  the  beaten 
whites  of  two  eggs,  stirring  constantly.  When  this  is  thor- 
oughly mixed  add  one  teaspoon  of  glycerine  and  half  teaspoon 
each  of  vanilla  and  bitter  almond.  Beat  until  thick  enough  to 
spread  on  cake.  Geraldine  Emerson. 


137 


Ginger-Bread,  Cookies,  Doughnuts,  Etc. 

"Allow  not  nature  more  than  nature  needs." — King  Lear. 

GINGER-BREAD. 

One  cup  Orleans  molasses,  half  cup  brown  sugar,  half  cup 
butter,  half  cup  sweet  milk,  one  teaspoonful  soda,  one  teaspoon 
of  allspice,  half  teaspoon  ginger.  Mix  all  thoroughly  and  add 
three  cups  of  sifted  flour;  bake  in  shallow  pans. 

Ruth  G.  Sickels. 

GINGER-BREAD. 

Two  cups  of  molasses,  one  cup  of  sour  cream  or  butter 
with  milk,  one  cup  coffee,  two  teaspoons  soda,  one  teaspoon 
each  of  cloves,  cinnamon  and  allspice,  one  tablespoon  of  gin- 
ger, raisins,  flour  to  suit,  salt.  Mrs.  Barnes. 

GINGER-BREAD. 

Half  cup  sugar,  one  cupful  molasses,  half  cup  butter,  one 
teaspoon  each  of  cinnamon,  ginger  and  cloves,  two  teaspoons 
of  soda  in  a  cup  of  boiling  water,  three  scant  cups  flour;  add 
two  well  beaten  eggs  the  last  thing  before  baking.  - 

Mabel  Bigelow  Ramsey.   V 

GINGER-BREAD. 

Two  eggs,  one  cup  C  sugar,  one  cup  molasses,  one  cup 
butter  and  lard  mixed,  three  cups  flour,  teaspoon  of  ginger, 
one-half  teaspoonful  cinnamon,  one  tablespoon  soda,  one  cup 
hot  coffee.  Mix  soda  in  coffee  and  put  in  the  last  thing ;  then  let 
stand  fifteen  minutes  before  putting  in  oven.  Add  currants  or 
raisins  or  nuts.  Mrs.  M.  E.  Wharton. 

SOFT  GiNGER-BREAD. 

One  cup  molasses,  one  cup  brown  sugar,  two-thirds  cup 


138 

butter,  one  cup  sour  milk,  three  eggs,  three  cups  flour,  two 
scant  teaspoons  soda,  one  small  teaspoon  cinnamon,  one  tea- 
spoon ginger.   •  Mrs.    Bert   Acord. 

Ruth  At.  Carter. 

Mrs.   N.  J.  Emrick. 

SOFT  GINGER-BREAD. 

Two  cups  of  molasses,  one  cup  sugar,  one  cup  butter,  one 
cup  sweet  milk,  four  eggs,  two  tablespoons  extract  ginger,  one 
teaspoonful  of  nutmeg,  four  cups  of  flour  (full  measure),  three 
heaping  teaspoonfuls  of  baking  powder.  Bake  it  in  small  tins. 
Orleans  molasses  preferred.     This  is  excellent. 

Mrs.  S.  J.  McCormick. 

HICKORY  NUT  MACAROONS. 

One  cup  sugar,  half  cup  sifted  flour,  one  egg,  one  cup  of 
nuts  chopped  fine;  mix  well  together.  Flour  hands  and  make 
into  balls  the  size  of  a  hulled  hickory  nut,  place  in  a  greased 
pan  three  inches  apart.  Press  a  half  nut  into  the  center  of  each 
hull  and  bake  in  a  moderate  oven  to  a  light  brown. 

Mrs.  Anna  McWhorter. 

CREAM   PUFFS. 

One  cup  sifted  flour,  one  cup  water,  half  teaspoon  salt, 
three  eggs,  two  tablespoons  sugar;  put  butter,  sugar,  salt  and 
water  on  the  fire  in  a  sauce  pan ;  when  the  water  begins  to  boil 
add  the  flour,  dry,  sifting  in  by  degrees,  stir  vigorously  until 
mixture  is  perfectly  smooth,  remove  the  pan  from  the  fire  and 
turn  both  into  a  bowl.  Set  away  to  cool.  When  cool  put  in 
the  eggs  (unbeaten),  adding  one  at  a  time,  and  beat  vigorous- 
ly after  each  addition.  When  all  the  eggs  are  in  beat  until 
smooth  and  soft.  Lightly  butter  a  pan  and  drop  the  mixture 
into  it  from  a  long  spoon,  using  a  spoonful  for  each  puff.  Bake 
30  minutes  in  a  quick  oven.  After  taking  them  from  the  oven 
let  cool,  split  them  open  and  put  in  cream,  for  which  use  the 


139 

following:  one-half  pint  of  milk,  one  egg  (yolk  only),  one  and 
one-half  tablespoonfuls  of  sugar,  one  tablespoonful  of  corn 
starch,  one-half  teaspoonful  of  salt,  two  teaspoonfuls  of  vanil- 
la, one-half  teaspoonful  of  butter. 

Mrs.  J.  F.  Henderson. 

CREAM   PUFFS. 

One  cup  of  water  and  one-half  cup  of  butter,  boil  togeth- 
er ;  add  one  cup  of  flour.  When  cold  add  three  eggs,  not  beat- 
en ;  stir  until  smooth,  then  drop  on  buttered  pans  and  bake  45 
minutes. 

CREAM. 

Two  eggs,  one  cup  sugar,  one  cup  of  "milk  and  one  heaping 
teaspoonful  of  flour.  Mrs.  Fred  Marquis. 

Mrs.  Alta  Marquis. 
Lizzie  McCrea. 

CREAM   PUFFS. 

One  cup  hot  water,  one-half  cup  butter,  boil  together,  stir 
in  one  cup  of  sifted  flour;  take  from  fire  and  stir  to  a  paste, 
cool.  Add.  pinch  of  salt  and  three  Qggs.  Beat  five  minutes. 
Bake  25  minutes  in  either  gem  pans  or  drop  on  buttered  tins. 
Slit  a  hole  in  side  for  filling. 

FILLING. 

One  cup  milk,  two-thirds  cup  sugar,  one  Qgg,  one  spoon- 
ful flour,  pinch  of  salt.  Mrs.  C.  N.  Brock. 

MARGUERITES. 

Boil  one  cup  sugar,  one-half  cup  water  until  it  threads. 
Remove  to  back  of  range  and  add  five  marshmallows  cut  into 
small  pieces.  Pour  on  the  whites  of  two  eggs  beaten  until 
stiff;  add  two  tablespoons  of  shredded  cocoanut,  one  cup  of 
English  walnuts  broken  into  pieces  and  one-fourth  teaspoon  of 
vanilla.  Spread  this  on  the  wafers  and  bake  until  delicately 
brown.  Mrs.  N.  E.  Cundiff. 


140 
MARGUERITES. 

Whites  of  three  eggs  beaten  stiff  in  powdered  sugar  un- 
til thick  enough  for  frosting.  Then  add  cup  of  chopped  hick- 
ory or  English  walnuts.  Spread  on  long  crackers ;  set  in  oven 
until  light  brown.  Mrs.  E.  S.  Strickland. 

MARGUERITES. 

One  pound  of  almonds,  blanched  by  pouring  boiling  water 
on  them  till  the  skins  slip  off';  chop  fine  and  mix  with  whites 
of  three  eggs  and  three  tablespoons  of  pulverized  sugar.  Break 
Saratoga  flakes  apart,  spread  the  almonds  on  one,  place  anoth- 
er on  top,  spread  the  almonds  on  top  of  this,  place  in  the  oven 
and  brown  slightly.  Mrs.  Sadie  E.  Ensign. 

SQUIZZEL   ENDUMS. 

One  cup  of  sour  cream,  one  cup  of  granulated  sugar,  a 
little  nutmeg,  one  teaspoon  of  soda  with  sour  cream,  add  flour 
just  as  thick  as  you  can  stir  the  mixture.  Fry  in  lard  and  suet, 
one  tablespoonful  taken  up  at  a  time  as  for  fried  cakes.  Dip 
spoon  in  hot  lard  first.  C.  B.  Edwards. 

HERMITS. 

One  and  a  half  cups  of  dark  brown  sugar,  one  cup  butter, 
three  eggs,  half  teaspoon  soda,  one  pound  raisins,  one  cup 
hickory  nuts,  one  tablespoon  milk,  spices  of  all  kinds,  flour 
enough  to  make  drop  cakes.  Sarah  Cooke. 

Mrs.  B.  F.  Mawby. 

FROSTED  CREAMS. 

One  pint  molasses,  half  pint  shortening,  half  teacup  wa- 
ter with  tablespoon  of  soda  dissolved  in  it,  two  tablespoons  of 

ginger,  two  eggs,  knead  in  flour  to  roll  out  easily.     Cut  in 

squares  size  of  soda  crackers  with  back  of  knife,  then  bake  in 

quick  oven.     Soon  as  taken  out  frost  slightly  with  icing.     The 

dough  can  be  prepared  the  night  before. 


141 

ICING. 

White  of  one  egg  beaten  to  stiff  froth,  one  large  cup  white 
sugar  boiled  with  water  till  it  hairs  off  spoon,  then  stir  the  syr- 
up into  the  egg  froth  slowly,  stirring  all  the  time.  Beat  till  it 
gets  quite  cool  and  spread  on.  This  icing  is  nice  for  any  kind 
of   cake.  '  Kate  Lewis. 

GINGER  WAFERS. 

One  cup  of  sugar,  one  cup  of  butter,  one  cup  of  molasses, 
half  cup  boiled  coffee,  two  teaspoons  of  soda,  one  tablespoon  of 
ginger,  flour  to  roll  and  bake  a  light  brown. 

Maggie  Baxter. 

COOKIES. 

Two  cups  of  sugar,  two  cups  of  butter,  one  cup  of  sour 
milk,  three  eggs,  two  teaspoons  soda,  flour  enough  to  roll  nice- 
ly, flavoring.     Add  nuts  or  raisins  and  dip  in  sugar. 

Grace  Guthrie. 

COOKIES. 

Two  cups  of  sugar,  one  cup  of  butter,  four  eggs,  three 
tablespoons  of  sweet  milk,  one  teaspoon  vanilla,  two  teaspoons 
baking  powder,  flour  enough  to  roll  but  not  stiff.  Sprinkle 
sugar  over  top.     Bake  in  quick  oven. 

Mrs.  Mary  L.  Chowning. 

COOKIES. 

One  cup  light  brown  sugar,  one  cup  molasses,  one  cup 
shortening,  one  dessert  spoon  soda  dissolved  in  half  cup  warm 
water,  one  teaspoon  ginger,  two  eggs.  After  they  are  cool 
spread. with  boiled  frosting.  Mrs.  C.  A.  Haas. 

COOKIES. 

Two  cups  sugar,  one  cup  butter,  six  eggs,  one  even  tea- 
spoon soda,  rind  of  one  small  lemon  grated  and  two  or  three 
tablespoons  of  juice,  flour  to  roll.     Sift  sugar  over  top. 

Lettie   P.    Boyd. 
Mrs.  Dutt. 


Is 


142 
COOKIES. 

One  cup  sour  cream,  one  cup  butter,  two  cups  sugar,  two 
eggs,  one  teaspoon  soda,  half  teaspoon  salt,  a  little  nutmeg, 
enough  flour  to  mix  very  soft.  Do  not  roll,  but  mould  in  balls 
about  the  size  of  a  hulled  walnut.  Place  in  baking  pan  and  flat- 
ten with  fingers  and  bake  rather  quickly.  If  desired  raisins 
can  be  added.  Mrs.  H.  E.  Bigelow. 

COOKIES. 

Two  and  a  half  cups  of  sugar  (extra  C),  one  cupful  but- 
ter, two  eggs,  flour  to  stiffen,  half  cup  sour  milk,  scant  tea- 
spoon of  soda,  nutmeg.  Mrs.  Mary  K.  Morrison. 

FRUIT  COOKIES. 

Two  cups  sugar,  one  cup  butter,  two  eggs,  two  cups  chop- 
ped raisins,  three-fourths  cup  sour  cream  or  milk,  two  table- 
spoons ground  cinnamon,  one  tablespoon  nutmeg,  one  tea- 
spoon of  soda,  flour  to  roll.  Roll  out  a  few  at  a  time,  cut  like 
cookies.  Bake  in  a  moderate  oven.  Mrs.  Harriet  Stevenson. 

FRUIT  oOOKIES. 

Beat  one  and  a  half  cups  sugar  with  one  cup  of  butter  (or 
butter  and  lard),  three  eggs,  one  cup  raisins,  one  teaspoon  cin- 
namon, one  teaspoon  soda  dissolved  in  two  tablespoons  of  hot 
water,  three  and  a  half  cups  of  flour,  cream  butter  and  sugar, 
add  eggs,  beat  thoroughly,  drop  by  spoonfuls.  Dip  silver 
knife  in  water  and  press  out  lightly  and  bake. 

Mrs.  W.  C.  Boyd. 

GINGER   COOKIES. 

One  cup  granulated  sugar,  one  cup  of  Orleans  molasses, 
one  cup  sour  milk,  three-fourths  cup  of  lard,  one  tablespoon 
soda,  two  tablespoons  ginger,  two  tablespoons  cinnamon,  or  if 
you  like,  one  cup  of  currants;  mix  stiff,  roll  out  half  inch 
thick,  cut  and  bake  in  hot  oven.  Deborah  Cummins. 


143 
GINGER   COOKIES. 

One  pint  New  Orleans  molasses,  one  cup  sugar,  half  cup 
lard,  half  cup  butter,  three  eggs,  three  tablespoons  waier,  two 
teaspoons  soda,  three  teaspoons  ginger,  one  teaspoon  of  cin- 
namon, pinch  of  salt. 

GRAHAM   COOKIES. 

Two  cups  of  lard  scant,  two  cups  sugar,  four  egg*,  one 
spoonful  soda,  dissolved  in  half  cup  water,  four  cups  of  graham, 
four  cups  of  wheat  flour,  one  teaspoon  salt,  one  cup  of  raisins 
chopped.  Mix  and  stand  over  night.  Roll  out  in  the  morning; 
if  soft  add  a  little  flour.  Ruth  M.  Wright. 

COCOANUT  COOKIES. 

Two  cups  sugar,  one  cup  butter,  one  cup  cocoanut,  one 
cup  sour  cream,  or  milk,  three  eggs,  one  teaspoon  soda.  Flour 
to  mix  as  soft  as  possible.  Roll  thin,  sift  sugar  over  them  and 
gently  roll  it  in.  Mrs.  Will  Harris. 

LEMON  COOKIES. 

Two  and  one-half  cups  sugar,  one  pint  butter,  three  eggs, 
carbonite  of  ammonia  one  inch  square,  dissolved  in  one  pint 
sweet  milk,  teaspoon  of  oil  of  lemon,  flour  to  mix  soft  dough. 

Mrs.  Mary  Beard. 

Mrs.    Caroline    Bassett. 

CHOCOLATE  COOKIES. 

Half  cup  butter,  two  cups  sugar,  three  eggs,  three  tea- 
spoons vanilla,  three  cups  flour,  three  teaspoons  baking  pow- 
der, half  cup  Baker's  chocolate.  Put  the  sugar,  flour,  baking 
powder  and  chocolate  together  and  stir  thoroughly,  whip  the 
eggs,  butter  and  vanilla  well  together  and  add  a  little  at  a  time 
of  dry  part  and  stir  well.  Mrs.  Ella  Freise. 

THIN    RICH   COOKIES. 

One  cup  of  granulated  sugar,  one-half  cup  butter,  three 


144 

eggs.  Don't  beat  eggs.  One  teaspoon  of  baking  powder,  one 
teaspoon  of  vanilla  flavoring,  flour  enough  to  roll :  knead  the 
dough  as  little  as  possible,  and  sprinkle  sugar  on  top,  bake  in 
good  hot  oven  until  light  brown.  Minnie  Simpson. 

SPICE  COOKIES. 

One  cup  butter  milk,  one  cup  lard,  two  cups  sugar,  two 
eggs,  and  one  teaspoon  each  of  soda,  salt,  cinnamon  and  cloves, 
and  a  little  nutmeg.  Add  flour  to  mix  very  soft.  Do  not  roll, 
but  mould  in  little  balls  about  the  size  of  a  hulled  walnut.  Place 
in  pan  and  flatten  with  the  fingers.  Cookies  will  be  more  moist 
than  if  there  is  flour  enough  to  roll.    Mrs.  H.  E.  Bigelow. 

SOUR    CREAM    COOKIES. 

One  and  one-half  tablespoon  lard  or  butter,  two  and  one- 
half  cups  sugar,  one  and  one-half  cups  sour  cream,  three  eggs 
(beaten  separately),  one  teaspoon  soda,  one  teaspoon  baking 
powder,  one  teaspoon  lemon  extract,  one  teaspoon  vanilla  ex- 
tract ;  add  soda  to  sour  cream,  baking  powder  to  flour,  add  flour 
sufficient  to  roll.  Mrs.  T.  D.  Winders. 

Miss  Lizzie  McCrea. 
Mary  E.  Dutt. 
Minnie  Laird. 

OAT   MEAL  COOKIES. 

Two  eggs,  one  cup  sugar,  three-fourths  cup  butter,  one 
cup  raisins,  chopped,  six  tablespoons  sweet  milk,  two  cups 
flour,  two  cups  rolled  oats  (good  measure),  and  one  teaspoon 
soda.     Drop  from  teaspoon  into  ungreased  pan. 

Mrs.  H.  C.  Morse. 

OAT   MEAL   COOKIES. 

One-half  cup  butter,  one  and  half  cups  sugar  (brown), 
two  or  three  eggs,  one  cup  sour  milk,  one  cup  raisins,  one-half 


145 

cup  nuts,   two  cups  oatmeal    (two  cups   flour,   one  teaspoon 
soda,  two  teaspoons  cinnamon  (drop  them). 

Jessie  I.  Scott. 

SUGAR  COOKIES. 

One  cup  sugar,  one  cup  butter,  one  cup  sour  milk,  one  tea- 
spoon soda,  mix  soft  as  possible.  Adaline  Dool. 

OAT    MEAL   CRACKERS. 

Two  cups  sugar,  two  cups  lard,  one  and  one-half  cups  of 
raisins,  chopped  or  ground,  four  cups  flour,  four  cups  oatmeal, 
four  eggs,  one  heaping  teaspoon  salt,  one  teaspoon  soda  in  one 
cup  hot  water.  Mix,  and  let  stand  over  night.  Roll  and  cut 
in  squares  and  bake.  Mrs.  Kate  Lewis. 

LEMON  CRACKERS. 

One  cup  butter  and  two  cups  sugar,  beaten  to  a  cream 
with  the  hand,  two  eggs,  one  teaspoonful  soda  dissolved  in 
two  tablespoons  of  sweet  milk  and  the  grated  peel  of  a  lemon 
or  the  powder,  or  flavoring.  Knead  very  hard  and  roll  very 
thin;  when  baked  the  light  may  be  seen  through. 

Mrs.  Chris' Thede. 

GRAHAM  CRACKERS. 

One  cup  sugar,  one-third  cup  butter,  white  of  an  egg,  all 
well  beaten  together,  one  teaspoon  cream  of  tartar,  half  tea- 
spoon soda,  half  cup  water,  and  graham  flour  enough  to  roll 
thin.  Cut  in  squares,  prick  with  a  fork,  then  bake  quickly  un- 
til done,  crisp.  Mrs.  Chris  Thede. 

GINGER  DROP  CAKES. 

One  cup  molasses,  half  cup  brown  sugar,  half  cup  butter, 
one  tablespoon  of  ginger,  two  teaspoons  of  soda  in  one  cup  of 
hot  water,  three  cups  flour,  two  eggs.  Bake  on  buttered  tins. 

Carrie  Canum. 


146 
GINGER  CAKES. 

One  cup  molasses,  one  cup  of  sour  cream,  half  cup  brown 
sugar,  one  egg,  one  teaspoon  soda,  one  teaspoon  cinnamon, 
one  teaspoon  ginger,  three  heaping  cups  of  flour,  bake  in  gem 
pans. 

ICING  FOR  THE  CAKES. 

One  cup  of  sugar,  one-fourth  cup  of  water,  boil  until  it 
threads.  Beat  the  white  of  one  egg  to  a  stiff  froth,  then  pour  the 
syrup  on  the  egg,  stirring  all  the  time;  beat  until  it  thickens 
and  frost  the  cakes.  Mrs.  Frank  Irvin. 


\i 


GINGER  SNAPS. 


One  cup  sugar,  one  cup  molasses,  one  cup  butter,  or  lard 
and  butter  mixed,  two  eggs,  one  tablespoon  ginger,  one  table- 
spoon soda,  one  tablespoon  vinegar,  a  little  salt  dissolved  in 
a  little  warm  water.  Add  the  vinegar  to  the  soda.  Let  it 
foam  well.     Flour  enough  to  roll.  Lizzie  P.  McCrea. 

GINGER  SNAPS. 

Two  cups  of  Orleans  molasses,  one  cup  of  lard,  half  cup 
of  white  sugar,  three  tablespoons  of  water,  one  tablespoon  of 
soda,  one  tablespoon  of  ginger;  boil  molasses  and  lard  and 
pour  boiling  hot  over  sugar,  ginger  and  soda,  and  stir.  When 
cool  enough  to  mix  add  flour.  It  is  not  necessary  to  stir  all 
the  time  it  is  cooling.  Mrs.  H.  E.  Bigelow. 

Susie  Guthrie  Brown. 

GINGER  SNAPS. 

One  and  a  half  cups  of  sugar,  one  and  a  half  cups  mo- 
lasses, two  eggs,  one  cup  of  butter,  one  cup  of  lard,  one  table- 
spoon of  ginger,  one  tablespoon  of  cinnamon,  one  small  tea- 
spoon of  cloves,  one  tablespoon  of  soda  dissolved  in  a  half  cup 
of  hot  water.     Good  with  one  cup  of  shortening. 

Mrs.  W.  W.  Moorhead. 


147 
DOUGHNUTS. 

Mix  two  heaping  teaspoons  Royal  baking  powder  with 
one  quart  flour,  beat  two  eggs  with  one  cup  sugar,  adding  one 
cup  sweet  milk,  flavor  with  nutmeg.  Mix  all  together,  reserv- 
ing a  little  flour  for  rolling  out,  fry  in  hot  lard. 

Mrs.  A.  K.  Philleo. 
Mrs.  E.  S.  Strickland. 

DOUGHNUTS. 

One  cup  light  brown  sugar,  one  tablespoon  melted  lard, 
two  eggs,  one  cup  sour  milk,  one  teaspoon  soda,  nutmeg  to 
taste,  flour  enough  to  handle.  Ruth  A.  Carter. 

DOUGHNUTS. 

One  cup  sour  cream,  half  cup  sour  milk;  beat  together 
with  one  teaspoon  of  soda,  two  cups  of  sugar,  three  eggs,  fla- 
vor with  nutmeg  and  cinnamon,  add  flour  till  stiff  enough  to 
roll  out.  If  they  soak  up  too  much  lard,  knead  more  flour  in. 
Have  in  a  saucer  some  powdered  sugar  and  sprinkle  over  them 
when  partly  cool.     A  sugar  shaker  is  better. 

Mrs.  F.  L.  Moses. 

DOUGHNUTS. 

Sugar  and  sweet  milk,  of  each  one  cup,  two  eggs,  baking 
powder  one  and  a  half  teaspoons,  melted  lard  six  tablespoons, 
flour  to  make  as  soft  as  can  be  rolled.  Cut  into  any  shape  de- 
sired and  fry  carefully.  Allie  Dool. 

DOUGHNUTS. 

One  pint  butter  milk,  two  eggs,  one  cup  sugar,  three  tea- 
spoons butter,  two-thirds  teaspoon  cream  tartar,  one  heaping 
teaspoon  soda,  flavoring  to  suit  taste,  preferably  nutmeg,  mix 
soft.  Mrs.  Bert  Acord. 

DOUGHNUTS. 

Sift  one  heaping  teaspoon  soda  with  one  quart  flour  into 


148 

a  mixing  bowl,  make  a  nest  of  the  flour  into  which  put  one  and 
one-half  teacups  granulated  sugar,  one  teacup  sour  milk,  one 
egg,  well  beaten,  a  little  salt  and  flavoring.  Stir  these  ingre- 
dients into  enough  of  the  surrounding  flour  to  make  a  smooth 
batter.  Into  this  batter  dip  three  tablespoons  hot  lard  (hot 
enough  to  fry  cakes  in),  mixing  each  spoonful  thoroughly  be- 
fore adding  the  next.  When  stiff  enough  roll  out,  cut  in  rings, 
and  fry.  Lizzie  P.  McCrea. 

RAISED    DOUGHNUTS.  . ., 

One  yeast  cake  soaked  in  one  pint  warm  water,  two  cups 
sweet  milk,  three  cups  sugar,  one  cup  butter,  three  eggs,  (warm 
butter  in  milk  until  soft),  one  nutmeg  grated.  Add  all  the  in- 
gredients together,  stir  in  as  much  flour  as  can  be  stirred  in 
with  a  spoon,  let  raise  over  night.  In  morning  roll  out  and  cut 
in  rings,  let  raise  till  light,  then  fry  in  hot  lard. 

O.  J.  Lorimer. 


CHAFING  DISHES. 

"Now   good   digestion   wait   on   appetite,    and   health   on    both." — 
Shakespeare. 

FRIED  OYSTERS  IN  BATTER. 

Beat  two  eggs  light  with  one-third  teaspoon  of  pepper, 
and  one  teaspoon  salt ;  add  three-fourths  cup  milk  mixed  with 
one  cup  flour.     Dip  oysters  in  batter  and  fry  in  hot  lard. 

LOBSTER  A  LA  NEWBURG. 

Melt  a  large  tablespoon  butter,  rub  into  it  a  tablespoon  of 
flour,  a  teaspoon  salt,  a  pinch  of  cayenne  pepper,  a  little  celery 
salt  and  juice  of  half  a  lemon.  Add  one  pint  of  milk  and  cook 
until  thick.  Add  one  can  of  lobsters,  flaked,  cook  a  little  long- 
er, pour  over  toast.  Mrs.  Rose  W.  Church. 


149 
PINON  CHI. 

Two  pounds  brown  sugar,  one  teaspoon  butter,  one  tea- 
spoon vanilla,  one  cup  milk,  one  cup  chopped  walnut  meats. 
Boil  the  sugar,  butter  and  milk  about  fifteen  minutes,  stirring 
most  of  the  time.  Remove  from  heat,  add  nuts  and  flavoring. 
Beat  five  minutes,  then  spread  on  buttered  plates  and  cut  in 
squares.  Ruth  Guthrie. 

CREAM   CHICKEN. 

Two  cups  cold  chicken  cut  up  small;  one  cup  milk  or 
cream ;  one  cup  chicken  stock,  one  heaping  tablespoon  of  flour, 
two  tablespoons  of  butter,  salt  and  pepper.  Cook  the  butter 
and  flour  together  in  chafing  dish,  to  which  add  stock  and 
milk  and  stir  until  smooth.  Put  in  chicken  and  cook  three 
minutes  longer.  Season  to*  taste.       Ethel  Tubbs,  Alexis. 

CREAM  OYSTERS. 

Melt  two  tablespoons  of  butter  in  the  chafing  dish  with 
two  tablespoons  of  flour,  one  pint  of  rich  cream  or  milk,  one 
pint  of  oysters,  salt  and  pepper  to  taste.  Serve  on  wafers  or 
in  pattie  shells.  Bess  Bassett. 

WELSH   RAREBIT. 

One  pound  of  American  cheese,  one  cup  of  cream  or  milk, 
two  eggs,  one  tablespoon  of  butter,  salt  and  pepper  to*  taste, 
and  a  dash  of  cayenne.  Just  before  serving  add  a  half  a  tea- 
spoon of  soda.  Cut  the  cheese  into  little  pieces,  place  it  in  the 
chafing  dish  and  stir  as  it  heats,  and  when  it  begins  to  melt 
add  the  butter.  As  soon  as  it  begins  to  look  smooth  add  the 
eggs,  lightly  beaten,  and  then  the  milk.  Stir  constantly,  cook- 
ing until  smooth,  and  of  desired  consistency.  Season  and 
serve  on  wafers  at  once.  Mabel  Clare  Miller. 

BROILED   MUSHROOMS. 

Melt  one  tablespoonful  of  butter,  add  one  quart  of  mush- 


150 

rooms,  cook  about  ten  minutes  or  until  tender,  turning  often. 
Season  with  salt  and  add  a  little  more  butter.  Serve  hot  on 
toast.  Pearl  Love. 

CREAMED  MUSHROOMS 

In  the  blazer  melt  one  rounding  tablespoonful  of  butter, 
and  stir  smooth  in  it  one  and  one-half  level  tablespoons  of 
flour.  Add  slowly  two-thirds  cup  of  milk.  Season  to  taste 
with  salt  and  pepper,  after  stirring  in  one-half  pounds  of  mush- 
rooms. Cook  up  thoroughly  and  before  serving  add  one-half 
tablespoon  of  lemon  juice  and  six  stuffed  olives  cut  in  thin 
slices.     Serve  hot  in  timbale  cases. 


SANDWICHES. 


'We  only  part  to  meet  again.  — Gay. 

CHEESE   AND  CELERY  SANDWICHES. 

Whip  half  teacup  thick  cream,  add  sufficient  Parmesan 
or  any  mild  cheese  grated  to  form  a  thick  paste,  spread  on  let- 
tuce leaf  on  buttered  bread  and  sprinkle  thickly  with  chopped 
celery.  Katherine  McManus. 

DUTCH   CHEESE  SANDWICHES. 

Take  Dutch  cheese  seasoned  with  plenty  of  salt  and  pep- 
per and  mix  with  it  chopped  olives  to  suit  the  taste.  Spread 
on  thin  slices  of  bread  and  put  a  lettuce  leaf  between  and  cut 
into  fancy  shapes.  Mrs.  M.  G.  Reynolds. 

MEAT  SANDWICHES. 

Boil  tenderloin  or  any  lean  fresh  pork,  leaving  enough 
liquor  to  moisten  it.  After  it  is  chopped  fine,  and  well  season- 
ed, spread  between  thin  slices  of  bread.  Mrs.  M.  G.  Reynolds. 

EGG  SANDWICHES. 

Mince  the  whites  of  hard  boiled  eggs  in  a  bowl  and  after- 


151 

• 

wards  mince  the  yolks  in  the  same  way,  then  mix  them  togeth- 
er and  rub  through  a  sieve.  Soften  to  the  right  consistency  for 
spreading  upon  thin  slices  of  buttered  bread  by  using  mayon- 
naise or  cream  dressing.  Mrs.  M.  G.  Reynolds. 

LETTUCE  SANDWICHES. 

Make  thin  bread  and  butter  sandwiches ;  on  one  slice  lay  a 
lettuce,  slice  stuffed  olives  on  this  and  cover  with  a  thick  may- 
onnaise. Press  top  slice  on  very  gently.  Katherine  McManus. 

EGG  SANDWICHES. 

Mash  the  yolks  of  hard  boiled  eggs  with  a  little  mustard, 
salt  and  pepper  and  melted  butter,  in  the  proportion  of  one 
tablespoon  to  three  yolks.  Just  before  putting  between  the 
thin  slices  of  bread,  add  the  whites  of  the  eggs,  finely  chopped. 

Bess  V.  Sponsler. 

WALNUT  SANDWICHES. 

Chop  the  nuts  very  fine  and  add  either  salad  dressing  or 
cream  cheese.  Season  well.  Sandwiches  with  this  filling  are 
particularly  good  when  made  with  good  brown  bread. 

Bess  V.  Sponsler. 

CELERY  SANDWICHES. 

Cut  fresh,  crisp  celery  in  tiny  pieces;  then  add  the  may- 
onnaise dressing  and  hard  boiled  eggs  mashed  to  a  paste. 

Bess  V.  Sponsler. 

MINCED    HAM   SANDWICHES. 

Mince  fine,  cold  boiled  ham,  season  to  taste  with  vinegar 
and  prepared  mustard  until  of  right  consistency  for  spread- 
ing. If  enough  vinegar  has  been  used  and  it  is  still  a  little 
stiff  a  few  drops  of  water  may  be  added.  Spread  between 
thin  slices  of  buttered  bread.  Chopped  hard  boiled  eggs  may 
be  added.  Katherine  McManus. 


152 
MANGO  SANDWICHES. 

Spread  thin  slices  of  bread  with  butter  and  mayonnaise 
dressing.  Cut  fresh  sweet  mango  pickles  in  narrow  strips 
and  place  between  slices.  Keep  sandwiches  in  a  cold  place 
until  used.  Mrs.   Sarah  E.  Love. 

FIG  SANDWICHES. 

Cut  the  figs  fine.  Twice  as  much  water  as  figs,  and  half 
as  much  sugar  as  figs.  Let  boil  to  a  syrup.  Let  cool  and 
spread  on  bread  for  sandwich.  Famie  Dool. 

LOVE  SANDWICHES. 

Cut  fresh  bread  into  thin  hearts,  spread  sparingly  with 
excellent  butter,  then  with  chopped  dates,  figs  and  a  few  new 
walnuts;  press  the  pieces  neatly  together  and  arrange  them 
about  some  green  foilage;  garnish  with  pimolas  or  olives. 

Mrs.  M.  G.  Reynolds. 

SUGAR    AND    CHEESE    SANDWICHES. 

Spread  thin  slices  of  lightly  buttered  whole  wheat  bread 
with  equal  quantities  of  light  brown  sugar  and  grated  cheese, 
two  tablespoons  of  each.  Cover  each  sandwich  with  same- 
sized  slice  of  white  bread  buttered.        Mrs.  M.  G.  Reynolds. 

ORANGE  BUTTER  SANDWICHES. 

Take  two  hard  boiled  eggs,  put  in  a  mortar  with  an 
ounce  of  butter,  a  tablespoon  of  thick  cream,  an  ounce  of 
blanched  chopped  almonds,  two  ounces  sugar,  the  grated  rind 
of  an  orange.  Pound  all  and  moisten  with  orange  juice  until 
a  soft  paste  is  formed.  Put  in  cool  place  until  you  want  to 
use.  Serve  on  thin  bread  and  butter  in  the  form  of  a  sand- 
wich. Mrs.  M.  G.  Reynolds. 


153 


CONFECTIONERY. 

"Sweets  to  ihe  sweet." — Hamlet. 

CHOCOLATE  CARAMELS. 

Two  and  a  half  cups  brown  sugar,  one  cup  of  warm 
water,  one  tablespoon  of  butter,  half  cup  of  Baker's  chocolate; 
boil  together  until  stiff,  then  pour  into  pans  until  cold,  and 
cut  into  squares.  Mamie  Henderson. 

CARAMELS. 

One  cup  molasses,  half  cup  sugar,  half  cup  milk,  one 
tablespoon  butter,  two  tablespoons  grated  chocolate;  boil  well 
and  pour  on  buttered  pans.  Bessie  Bigelow. 

VANILLA  CARAMELS. 

Two  cups  granulated  sugar,  two-thirds  cup  sweet  milk, 
filled  with  butter  (not  melted),  half  teaspoon  vanilla.  Stir 
until  it  begins  to  boil;  not  again.  Cook  about  25  minutes  or 
until  it  turns  a  light  brown.  Pour  out  on  buttered  tin  and 
when  partly  cooled  mark  off  in  squares  with  a  sharp  knife. 

Lila  Crosby. 

COCOANUT  BONBONS. 

Add  enough  pulverized  sugar  and  grated  cocoanut  to  the 
white  of  one  egg  and  equal  amount  of  water  so  that  it  can 
be  made  into  balls;  lay  them  on  a  greased  plate.  Take  one 
cup  water,  two  cups  sugar  and  boil  until  creamy,  then  add  one 
teaspoon  of  vanilla.  Set  the  dish  containing  this  mixture  on 
another  filled  with  boiling  water  so  it  will  not  get  hard.  Roll 
the  balls  in  it  and  lay  on  greased  plates  to  harden. 

Lutie  M.  Chamberlin. 

MACAROONS. 

Whites  of  two  eggs  well  beaten,  one  pint  of  fine  sugar; 


154 

beat  well;  add  three  spoonfuls  of  cocoanut;  drop  on  buttered 
pans  and  bake  slowly.  Bessie  Bigelow. 

CREAM  CANDY. 

One  cup  granulated  sugar,  half  cup  hot  water;  boil  very 
hard  for  2  or  3  minutes  or  until  it  jellies  in  water;  cool  it 
almost;  beat  very  fast  until  it  creams.       Mrs.  Alvah  Jay. 

NUT  CANDY. 

Two  cups  granulated  sugar  to  one  cup  broken  nuts; 
(hickory  nuts,  peanuts  or  English  walnuts  can  be  used)  melt 
the  sugar  in  a  granite-iron  kettle  or  skillet  without  water 
over  a  hot  fire  stirring  constantly.  Put  the  nuts  on  well  but- 
tered plates  and  pour  the  melted  sugar  over.     Clara  Butler. 

CREAM  CANDY. 

Two  cups  sugar,  half  cup  water,  four  tablespoons  of 
vinegar,  one  teaspoon  of  butter ;  boil  20  minutes,  remove  from 
stove;  add  one  teaspoon  vanilla;  pull;  do  not  stir.      R.  H. 

CREAM  CANDY. 

Two  cups  sugar,  four  tablespoons  vinegar,  half  cup  water. 
Boil  until  crisp  in  water  and  pull.  Flavor  with  vanilla,  lemon 
or  strawberry.  Miss  Lila  Crosby. 

CREAM  CANDY. 

Four  cups  sugar,  one  and  one-half  cups  cold  water,  pinch 
of  salt,  one  cup  cream.  Boil  sugar  thoroughly  mixed  with 
water  until  almost  water.  Pour  in  cream  then  and  boil  until 
candy  strikes  hard  against  side  of  cup,  when  tested  in  cold 
water.  Do  not  stir.  Cook  in  deep  pot  to  prevent  boiling 
over;  pull  candy  one-half  hour  and  keep  in  air  tight  bucket. 

Mrs.  A.  K.  Philleo. 

FUDGES. 

Two  cups  of  sugar,  one  cup  of  milk,  butter  the  size  of  a 
walnut,  one-sixth  of  a  cake  of  chocolate;  boil;  drop  a  little 


155 

in  water  and  if  it  hardens  it  is  done.  When  done,  set  pan 
in  cold  water  and  stir  until  it  gets  about  as  thick  as  mush, 
then  pour  on  buttered  platter  and  cut  in  squares. 

Nellie  Radcliffe  Wolff. 

MAPLE  NUT  FUDGE. 

Two  cups  brown  sugar,  one-half  cup  milk,  butter  size  of 
walnut,  one  tablespoon  maple  cream,  boil,  drop  a  little  in  water 
and  if  it  hardens  it  is  done.  Add  nuts,  when  done  set  pan 
in  cold  water  and  stir  until  it  gets  about  as  thick  as  mush, 
then  pour  on  buttered  pans.  Famie  Dool. 

MAPLE  CREAM. 

Take  half  as  much  water  as  maple  sugar;  cook  without 
stirring  and  when  almost  done  put  in  a  small  piece  of  butter. 
When  it  begins  to  harden  take  it  off  the  fire  and  stir  rapidly 
until  it  becomes  a  waxen  substance.  Then  divide  into  balls, 
and  if  you  wish,  enclose  each  ball  between  two  halves  of 
English  walnuts;  set  to  cool.  Miss  Lila  Crosby. 

DIVINITY  CANDY. 

Six  cups  sugar,  three  cups  cream,  two  cups  golden  table 
syrup,  two  pounds  of  nuts  (English  walnuts  of  pecans). 
Cook  until  it  forms  a  soft  ball,  then  beat  hard  for  twenty 
or  forty  minutes,  then  stir  in  nuts  before  putting  in  a  well 
greased  pan.  Mrs.  Robert  L.  Watson. 

VINEGAR  CANDY. 

Three  cups  sugar,  half  cup  water,  half  cup  vinegar;  stir 
before  putting  on  the  stove,  but  not  after.  When  partly 
done  add  one  teaspoon  of  butter.  Before  removing  from  the 
stove  stir  in  one-half  teaspoon  soda  dissolved  in  a  few  drops 
of  hot  water;  when  cool  enough  to  handle,  pull  white  with 
the  tips  of  the  fingers.  Mrs.  B.  *F.  Townsley, 

Mamie  Henderson. 


156 
CRACKER  JACK. 

Three  quarts  of  popped  corn,  being  careful  to  remove  un- 
popped  kernels.  Over  the  corn  pour  the  following  mixtures : 

Two  cups  molasses,  one  cup  brown  sugar,  butter  the  size 
of  a  walnut,  one  tablespoon  vinegar.  Boil  until  brittle  when 
tried  in  cold  water;  before  removing  from  fire  stir  in  half  a 
teaspoon  of  baking  soda.  Mrs.  George  David. 

STUFFED    DATES. 

Take  fine  large  dates  and  split  down  the  side;  take  out 
seed  as  neatly  as  possible.  Prepare  a  filling  of  figs  chopped 
fine  and  boiled  well  with  sugar;  take  nuts  and  chop  fine. 

When  figs  are  done  make  a  stiff  filling  of  these  ingredi- 
ents and  stuff  the  dates,  pressing  the  dates  as  solid  as  pos- 
sible.   Garnish  with  powdered  sugar.    Mrs.  Agnes  Morev. 

PANOCHE. 

Three  cups  of  brown  sugar,  three-fourths  of  a  cup  of 
milk,  three-fourths  of  a  tablespoon  of  butter;  cook  and  stir 
until  it  creams.  Add  a  teaspoon  of  vanilla;  beat  until  it 
begins  to  grain.  Stir  in  hickory  nuts  or  walnuts  (chopped  if 
you  like.)  Put  on  greased  platters.  Cut  when  it  begins  to 
harden.  Geraldine  Emerson. 

COCOANUT  BALLS. 

Cook  together  for  five  minutes,  stirring  all  the  time,  a 
half  pound  grated  cocoanut,  half  pound  of  granulated  sugar 
and  one  tgg,  the  white  only  (unbeaten).  Take  from  the  fire 
and  when  cool  make  in  balls  the  size  of  English  walnuts, 
dust  thickly  with  sugar  and  put  in  oven  to  brown  a  delicate 
brown.  Mrs.  Bessie  Nelson. 

COCOANUT   BARS   OR  SLICES. 

The  cocoanut  is  prepared  the  same  way,  the  only  differ- 
ence is  to  stir  it  until  it  is  sugary,  that  is  white  and  a  little 


157 

stiff,  then  it  is  poured  on  a  marble  that  has  been  greased, 
(not  wet  like  for  the  cakes),  then  cut  in  slices  the  desired  size. 

Mrs.  E.  L.  Schambra. 

COCOANUT  CAKES. 

One  cocoanut,  two  pounds  white  sugar,  half  pint  water. 
Put  the  sugar  and  water  to  boil  until  it  is  thick  enough  to 
drop  from  spoon,  then  add  the  grated  cocoanut,  a  little  at  a 
time,  (it  must  be  stirred  -constantly  to  prevent  sticking  to 
the  pan),  boil  for  a  few  minutes  then  take  from  the  fire  and 
make  in  cakes;  they  must  be  made  on  a  board  that  has  to  be 
kept  wet.  Have  a  little  water  and  cloth  near  for  that  pur- 
pose. The  cakes  will  be  a  little  soft  when  cut  from  the  board. 
A  bread  board  is  just  the  thing.  Do  not  forget  to  keep  it 
wet  or  they  will  not  cut  loose.  Turn  them  as  they  are  cut  up- 
side down  to  dry.  Mrs.  E.  E-  Schambra. 

BUTTER   SCOTCH. 

One  cup  Xew  Orleans  molasses,  two-thirds  cup  butter, 
two  cups  powdered  sugar,  pinch  of  soda.  Boil  until  it  just 
hardens  in  cold  water.     Pour  in  thin  sheets  to  cool. 

Lila   Crosby. 


BEVERAGES. 


"The  cups  that  cheer  but  not  inebriate." — Cowper. 

COCOA. 

The  usual  rule  is  one  teaspoon  cocoa  to  each  cup.  Mix 
dry  cocoa  with  a  little  cold  water,  add  scalded  milk  and  water 
and  boil  two  minutes.     Sweeten  to  taste. 

BOILED  COFFEE. 

For  four  heaping  tablespoons  ground  coffee  allow  one 
quart  freshly  boiling  water  and  half  white  of  one  raw  egg. 
Mix  the  egg  white  with  three  tablespoons  cold  water,  beat- 


158 

ing  with  fork.  Add  coffee  and  stir  till  well  wet.  Scald  coffee 
pot,  put  in  prepared  coffee;  pour  in  boiling  water,  cover  spout, 
and  boil  five  minutes.  Pour  in  quickly  one-fourth  cup  cold 
water,  let  stand  three  minutes  to  settle.  Strain  into  hot  pot 
or  have  strainer  on  table. 

FLAX  SEED    LEMONADE. 

Two  tablespoons  flax  seed  and  one  pint  boiling  water. 
Let  stand  several  hours,  strain  and  add  the  juice  of  a  lemon; 
sweeten  to  taste.  This  is  nourishing,  refreshing  and  excellent 
for  fever  and  cough.  Jessie  I.   Scott. 

CHOCOLATE. 

One  square  unsweetened  chocolate,  one  tablespoon  sugar 
or  more  if  wanted.  Two  tablespoons  hot  water.  Grate 
chocolate,  boil  all  together  till  smooth,  add  gradually  one 
pint  scalded  milk,  cook  in  double  boiler  five  minutes.  Some 
all  a  little  vanilla.  It  can  be  made  stronger  by  using  more 
chocolate. 

SWEET  WINE. 

One  gallon  grapes  picked  from  the  stems,  one  quart  wa- 
ter. Boil  together  and  strain.  Add  one  quart  water  and 
three-fourths  pound  of  sugar.     Boil  and  seal. 

Mrs.  J.  H.  Ramsey. 

RASPBERRY  SHRUB. 

Four  quarts  red  raspberries  to  one  quart  of  cider  vine- 
gar; let  stand  24  hours,  mash  and  strain  through  cheese 
cloth.  To  each  pint  of  juice  add  one  pound  of  sugar,  boil  20 
minutes ;  bottle  and  keep  in  cool  place.  Two  tablespoons  in 
glass  of  ice  water.  Daily  News  Cook  Book. 


t 


159 


MISCELLANEOUS. 

"Whatever  is  worth  doing  at  all  is  worth  doing  well." — Earl  of 
Chesterfield. 

CARAMEL    FOR    COLORING    SOUPS,    ETC. 

Melt  one  cup  of  sugar  with  one  tablespoon  of  water;  stir 
until  it  becomes  of  a  dark  brown  color;  add  one  cup  of  boil- 
ing water;  simmer  10  minutes,  and  bottle  when  cool. 

Mrs.  E.  J.  McKinney. 

LEMON  BUTTER. 

One  pound  of  pulverized  sugar,  whites  of  six  eggs,  yolks 
of  two  eggs,  three  lemons,  including  grated  rinds  and  juice; 
boil  20  minutes  over  a  slow  fire;  stir  all  the  while. 

Mrs.  H.  Sellers. 

CREAM  GRUEL. 

Put  one  and  one-half  pints  of  water  on  the  stove  in  a 
sauce  pan,  take  one  tablespoon  of  flour  and  the  same  of  corn 
meal ;  mix  these  with  cold  water  and  as  the  water  in  the 
sauce  pan  boils,  stir  it  in  slowly.  Let  it  boil  slowly  about 
twenty  minutes,  stirring  constantly,  then  add  a  little  salt, 
and  a  gill  of  sweet  cream.     Do  not  let  it  boil  afterward. 

Mrs.  C.  W.  Dryden. 

HOW   TO  CAN   CORN. 

Cut  the  corn  from  the  cob  and  pack  it  into  Mason  jars 
so  closely  that  the  juice  will  rise  on  top.  Fill  the  jar  full-; 
put  the  rubber  and  cap  both  on,  leaving  the  cap  a  little  loose; 
wrap  each  jar  in  a  cloth,  place  in  a  boiler  of  water  (the  water 
must  cover  the  jars)  ;  boil  three  hours;  take  out  and  tighten 
caps  immediately.  Mrs.  C.  K.  Marquis. 


• 


160 
CANNED  CORN. 

Dissolve  one  ounce  of  tartaric  acid  in  half  cup  water, 
and  take  one  tablespoon  to  two  quarts  of  sweet  corn;  cook; 
put  in  cans  and  seal.  When  used,  pour  off  the  liquid,  add 
water,  a  little  soda  and  sugar  while  cooking,  and  season  with 
butter,  pepper  and  salt.  Laura  E.  Love. 

CORN   VINEGAR. 

Cut  from  cob  one  pint  of  corn;  take  one  pint  of  brown 
sugar  and  molasses  to  one  gallon  of  rain  water,  add  corn,  put 
in  jar,  cover  with  cloth  and  in  three  weeks  you  will  have 
good  vinegar.  Nellie  Graham. 

GREEN   CORN. 

Scald  as  for  drying,  then  cut  off;  lay  a  layer  of  salt  in 
a  stone  jar,  then  a  layer  of  corn,  then  salt,  and  so  on  till  the 
jar  is  full ;  lay  a  plate  next  and  put  heavy  weight  on  it ;  tie  a 
cloth  over  top ;  keep  in  cellar.     This  will  keep  two  years. 

Mrs.  Eveline  Davison. 

TO  CAN   SAUSAGE. 

The  sausage  is  made  in  the  usual  manner,  then  made 
into  cakes  and  cooked  through,  packed  in  half  gallon  cans, 
hot  lard  poured  over  it  and  sealed  up.  This  will  be  nice  in 
mid-summer.  Mrs.  Mary  Holmes. 

BAKING  POWDER. 

Six  ounces  of  tartaric  acid,  eight  ounces  of  baking  soda, 
one  quart  of  flour;  sift  six  times  to  thoroughly  mix  ingred- 
ients. Procure  good  material  and  use  same  quantity  as  any 
other  baking  powder.  Mrs.  J.  F.  Henderson. 

TO  KEEP  EGGS  FOR  Wi'INTER. 

One  pint  of  air  slacked  lime,  two  pints  of  salt,  three  and 
a  half  gallons  of  water ;  mix  well  _and  let  stand  24  hours, 
drain  off,  rinse  jar  of  sediment,  put  back  in  jar  and  drop  in 


161 

fresh  eggs.     Be  careful  to  put  no  cracked  ones  in.     One-half 
this  quantity  will  do  for  ten  dozen  eggs.       Mrs.  M.  Sponsler. 

CURING   MEAT. 

To  one  gallon  of  water  take  one  and  a  half  pounds  of 
salt,  half  pound  of  sugar,  half  ounce  of  saltpeter,  one-half 
ounce  of  potash;  in  this  ratio  the  pickle  is  to  be  increased  to 
any  quantity.  Boil  these  together  until  all  the  dirt  from  the 
sugar  rises  to  the  fop  and  is  skimmed  off;  then  throw  it  into 
a  tub  to  cool  and  when  cool,  pour  it  over  the  beef  or  pork  to  re- 
main the  usual  time,  say  4  or  5  weeks.  The  meat  must  be 
well  covered  with  the  pickle,  and  should  not  be  put  down  for 
at  least  2  days  after  killing,  during  which  time  it  should  be 
slightly  sprinkled  with  pow7dered  saltpeter  to  remove  all  the 
surface  blood,  leaving  meat  fresh  and  clean.  Some  omit  boil- 
ing the  pickle,  though  the  boiling  purifies  by  throwing  off  the 
dirt  always  to  be  found  in  salt  and  sugar.  If  this  recipe  is 
properly  tried  it  will  never  be  abandoned.  There  is  none  that 
surpasses  it,  if  any  so  good.  It  is  not  necessary  to  use  the 
saltpeter.  Mrs.  J.  F.  Henderson. 

TO  SERVE  ONE   HUNDRED  PERSONS. 

Ham,  sixteen  pounds;  chickens,  six;  turkeys,  two;  oys- 
ters, 10  cans;  coffee,  two  pounds;  bread,  eight  loaves;  Sara- 
toga potatoes,  eight  quarts;  layer  cakes,  five;  angel  food,  five; 

ice  cream,  four  gallons. 

Mrs.   Eliza  Smith,  Monmouth. 

TO    LAUNDRY    FINE   TABLE    LINEN. 

In  Avashing  linen  do  not  wring  through  a  wringer  as 
that  will  crease  it,  hang  it  on  the  line  a  little  while  but  be- 
fore it  begins  to  dry  take  it  down  and  fold  for  ironing.  In 
ironing  press  on  the  iron  as  hard  as  possible.  In  ironing  the 
first  side  do  not  iron  quite  dry  as  that  will  dry  the  opposite 
side  perfectly  dry.     Iron  the  first  side  again  in  folding.     You 


162 

will  find  by  not  allowing  the  linen  to  dry  it  will  iron  ever  so 
much  smoother  and  have  a  nicer  gloss,  than  if  allowed  to  dry. 
Xever  starch  the  linen.  Mrs.  I.  S.   Detwiler. 

PREPARATION  FOR  THE  HANDS. 

Juice  of  four  lemons,  five  cents  worth  of  glycerine,  five 
cents  worth  of  cologne,  a  very  little  carbolic  acid,  one  pint  of 
soft  water.  Mrs.  J.  YV.   Haughey,  Wellington,  Kans. 

LEMON  EXTRACT. 

Five  ounces  of  alcohol,  rind  of  two  large  lemons  soaked 
in  it  for  a  couple  of  days ;  strain  and  bottle  for  use. 

Mary  Cummins. 

BLUING   FOR  WASHING. 

One  ounce  of  Chinese  bluing,  one-half  ounce  of  oxalic 
acid :  dissolve  in  one  quart  of  rain  water. 

Mary  Cummins. 

TO   DRY  SALT. 

A  nice  way  to  dry  salt  for  table  use  is  to  add  corn  starch 
in  the  proportion  of  one  teaspoon  of  cornstarch  to  one  cup  of 
salt.'  Olive  Willits  Cawthron. 

REMEDY   FOR  CHOLERA. 

One  tablespoon  of  salt,  one  tablespoon  of  red  pepper  in 
one-half  pint  of  hot  water.  Captain  G.  S.  Peabody  says  he 
himself  was  attacked  by  violent  cholera,  cramps,  etc.  He 
adds.  "The  medicine  carried  me  through."  The  medicine 
acts  quickly  as  an  emetic  and  brings  up  the  offensive  matter. 
Its  use  is  quite  general  in  Liverpool,  where  even  some  of  the 
regular  doctors  find  it  to  their  advantage  to  resort  to  it. 

TO    KEEP   MEAT   FRESH 

Take  six  gallons  of  water,  three  pounds  salt,  one  and  a 
half  pounds  brown  sugar,  three  ounces  of  black  pepper,  three 
ounces  of  common  cooking  soda,  three  ounces  oi  saltpeter. 


163 

drim  and  cool.     Pack  your  meat  in  a  jar  and  poor  your 
brine  over  it.     1  r  beef.     For  pork  use  5  pounds  of 

salt.  Mrs.  Reynolds. 

TO  BANISH   RED  ANTS. 

Wash  places  in:  with  red  ants  thoroughly  in  strong 

la  water. 

HOW  TO  COOK   HUSBANDS. 

Many  husbands  are  utterly  spoiled  by  mismanagement 
in  cooking-,  and  are  not  tender  and  good.  Some  women  go 
about  it  as  eir  husbands  were  bladders,  and  blow  them 

up :  others  keep  them  constantly  in  hot  water ;  others  let  diem 
freeze     by  rekssness     and      indifference- 

keep  them  in  a  stew  by  their  irritating  ways  and  words:  oth- 
iem  and  keep  them  in  a  pickle  all  their  hves. 

It  cam  ipposed  that  any  husband  will  be  tender  and  good 

t  they  are  really  delicious  when 
properly  treated.     I  g  your  husba  u  should  not 

be  g  appearance  as  in  buying  mackerel, 

by  the  golden  tint,  as  if  you  wanted  salmon.     Be  sur- 
:im  yc:  Do  not  g  :he  maiket 

for  him.  as  the  best  are  always  brought  to  the  door.     It  is  far 
better  to  have  none  unless  1  patiently  learn  how  to 

k  him.     A  preserving  kettle  of  the  finest  porcelain  is  die 
best.     See  that  the  linen  in  which  you  wrap  him  is  nicely  wash- 
ed and  mended,   with  the  required  number  of  buttons   and 
ved  on.     Tie  him  in  a  by  a  strong  silken  cord 

called  comfort  as  the  one  called  ot  to  be  weak.     He 

:md  be  burned  and  crusty  on  tne 

ges,  -abs  and  lob^  -ou  ha  cook  him 

while  alive.     Make  a  clear  stea  eatness 

and  cheerful::—     set  him  as  near  t".  -eems  to  agree  with 

him.     If  he  spu:  I  fizzes,  do  not  be  anxious  about  him; 


• 


164 

some  husbands  do  this  until  they  are  quite  done.  Add  a  little 
sugar  in  the  form  of  what  confectioners  call  kisses,  but  no 
vinegar  or  pepper  must  be  used  on  any  account.  A  little 
spice  improves  them,  but  it  must  be  used  with  care  and  judg- 
ment. Do  not  stick  any  sharp  instrument  into  him  to  see  if 
he  is  becoming  tender;  stir  him  gently,  watch  the  while,  and 
you  cannot  fail  to  know  when  he  is  done.  If  thus  treated 
you  will  find  him  very  digestible,  agreeing  nicely  with  you 
and  the  children,  and  he  will  keep  as  long  as  you  wish,  un- 
less you  become  careless  and  set  him  in  too  cold  a  place. 

MEASUREMENTS. 

When  recipes  are  found  which  deal  with  pounds  and 
ounces,  and  scales  are  not  at  hand,  the  weights  may  be  trans- 
lated into  level  measurements.  By  level  measurements  are 
meant  a  spoon  or  cup  filled  full  of  dry  material,  then  leveled 
off  smooth.  Flour  is  sifted  before  being  lifted  in  to  the  cup 
or  spoon.  Use  always  a  measuring  cup  divided  into  thirds 
and  quarters. 

2  cups  lard  make  i  pound. 

2  cups  butter  make  I  pound. 

4  cups  pastry  or  bread  flour  make  i  pound. 

3  y-S  cups  entire  wheat  flour  make  i  pound. 
41-2  cups  graham  flour  make  1  pound. 
41-3  cups  rye  flour  make  1  pound. 

2  3-4  cups  corn  meal  make  1  pound. 

4  3-4  cups  rolled  oats  make   1   pound. 
2  3-4  cups  oat  meal  make  1  pound. 
41-3  cups  coffee  make  1  pound. 

2  cups  granulated  sugar  make  1  pound. 
2  2-3  cups  powdered  sugar  make  1  pound. 
31-2  cups  confectioner's  sugar  make  1  pound. 
2  3-4  cups  brown  sugar  make  1  pound. 


165 

2  cups  chopped  meat  make  I  pound. 
2  cups  raisins  (packed)  make  I  pound. 
21-4  cups  currants  make  1  pound. 
2  cups  stale  bread  crumbs  make  1  pound. 
9  large  eggs  make  1  pound. 

2  tablespoons  of  butter  make  1  ounce. 
4  tablespoons  of  flour  make  1   ounce. 

6  tablespoons  of  baking  powder  make  1-2  ounce. 

3  teaspoons  make  1  tablespoon. 

16  tablespoons  dry  ingredients  make  1  cup. 

Mrs.  J.  H.  Ramsey. 


MENUS. 

LUNCHEONS. 

Fruit  Slush 

Chicken  Patties  Cold  Tongue 

Olives  Almonds 

Bread  and  Butter   Sandwiches 

Shrimp  Salad  Cheese  Wafers  Pickles 

Brick  Ice  Cream  Strawberries 

Fruit  Cake.  White  Cake 

Mints  Coffee 


Iced  Watermelon 
Tongue  Potato  Croquettes  Scalloped  Corn 

Rolls,  Butter  Strawberry  Jello 

Pea  Salad  Wafers  Olives 

Lemon  Ice  Marshmallow  Cake 

Coffee 

*     *     * 

Grape  Juice 

Pressed  Meat  Potato  Chips  Pea  Patties 

Rolls  and  butter  Spiced  Peaches 


166 

Salmon  Salad  Wafers  Olives 

Maple  Bisque  Banana  Cake 

Lemon  Wafers        Coffee 

*  *     * 

FOR    PARTIES,    RECEPTIONS,    ETC. 

Chicken  Salad  .  Wafers 

Pickles  Salted  ABmonds 

Strawberry  Cream  Nut   Cake 

Coffee 

*  *     * 

Scalloped  Oysters  Sandwiches 

Pickles  Olives 

Marguerites  Coffee 

*  *     * 

Chopped  Fruit  in  Jelly  with  Whipped  Cream. 

Cake  Mint  Wafers 

Lemon  Punch 

*  *     * 

Ice  Cream  Cake 

Nuts. 
Grape  Punch 

*  *     * 

DINNERS. 

Baked  White  Fish  with  Dressing 

Sandwiches  Water 

Pressed  Chicken  Creamed  Potatoes 

Pickles        Rolls        Jelly 

Fruit  Salad  Salted  Almonds 

Shrimp  Salad 
Cheese  Fingers  Olives 


167 


Strawberries  Ice  Cream 

Angel  Food  Marguerites 

Coffee. 


Boullion  Wafers 

Stewed  Chicken  Mashed  Potatoes 

Fruit  Salad  Rolls  Jelly 

Pea  Patties  Lettuce  Sandwiches  Olives 

Orange  Sherbet  White  Cake 

Cream  Mints        Coffee 


Fried  Chicken  Mashed  Potatoes  Gravy 

Rolls  Butter  Jelly 

Fruit  Salad  Olives 

English  Plum  Pudding  with  Sauce 

Peaches  Whipped  Cream  Cake 

Coffee 

*     #     * 


Veal  Loaf 

Scalloped  Potatoes 

Salmon  Salad 

Cucumbers 

Peas 

Celery 

Olives 

Rolls 

Lemon  Pie 

Butter 

Chocolate  Cream 

Raspberries 

Cake 

Coffee 

168 


z 

I— I 

> 

o 

» 

& 

o 

Q 
O 
DC 

H 

m 


G 

o 

a 

"d 

G 

g 


CO    4-> 


-g 
59 

.g 

a 

c 


CD  1C 

.5 '« 

£ 

o 

$% 

40 

«    CD 

CD 
> 

G  s_ 

o 

cd  *i 

<_  co 

a  o 

s 

o 

CD    CO 

4-> 

3* 

o 

G  o 

a*J 

4-1     CO 

,    CD 

O  r* 
"5  'cd 

'O    CD 
CD  IM 

3 1 

to  +■» 

■°ecj 

2  * 

*>     rH 

G  w 

2  o 
Oh  «i5 

CD    CO 

«H      CD 

CO   O 

d 

c 

Q 


03 


5 -a 

CD    G 

jo  G 

-a  b 

S  2  g 

CD--    * 
43  _G   CD 

«^31  Kl 

•— i  co  >  Z} 

.  l_l  "-5  -00 

4*i  G 

=    ,*o 

'G  p^H  ^^    rrt 

J&2   c«2 

o  G~*G  ed 


.So 

4->     C 
CO 


co   co 

CD 

CD  -Sj 

co   3 

=>   G 


G    • 


cd  £ 
*•§ 

CO  O 
CD  O 
s-i  co 


•2* 

AS 

ed  g 

4->     M 
QQ    0 

«t-i   o 


co  cd 

.  ^ 
S  cd 


m 


4->     O 

O  JG 

G  cd 


43 


cd 

G 
ed 


- 


■  ti  -+    > 


G 


CD 

o 

G 

CO 

o 

cd 

► 

cd 

43 

4-1 

T3 
G 

£ 

ed 

CD 

+-> 

G 
CD 

<4-l 

> 

G 

CD 

O 

s 

T3 

o 

G 

O 

CD 

01 

4-> 

co 

-  B 

<1> 

O 

O 

T3 

o 

ft 

43 

X5 

G 

CO 

43 

G 

a 

TO 

o 

4-> 

« 

^ 

cd 

4-> 

^ 

od 

43 

o 

CO 

/^N 

o 

co 

b 

CD 
> 

G 
O 

4-» 

G 

co 
8 

4-> 

o 

>> 

u 

S3 

CD 

'cd 

CD 

■oc 
G 

Oh 

G 
ed 

rG 

4-> 
O 

G 

U 

CD 

3 

co 

G 

CD 

Oh 

ed 

CD 

cd 

CO 

co 
G 

MH 

CO 

ft 

!- 

CD 

Oh 
4-> 

£ 

o 
X3 

ed 

4-> 

co 

.2 

CD 

— 

cd 

od 

o 

co 
.5 

G 
CD 
ej 

O 

4-> 

G 
CD 

M 

O 
co 

a 

c 

cd 

cd 

4-1 

1 

g    CD 
CD  2 

Sc 

ed  cd 

co  j3 

G- 

2  -a 

CD 
G 

CO 

CD 

2 

'co 

4-1 

X3 

cd 

G 
o 

re 

a 

a 

Oh 

•— 
.2 

G 

co 
ed 

CD 

s 

G 
G 

CO 

.s 

o 

e 

o 

t-i 

co 

O 
O 
■OO 

cd 
o 
co 

G 

CO 

O 

4-< 

CD 

ed 

CO 
CD 

4-> 

CD 

•R 

CD 

X3 

CO 

o 

Q, 
X 

H 

4-1 

G^ 
Kg 

CD 

cd 

-O 

G 

CD 

sd 

CO      . 

ed  >> 

cd 

CD 

H 

CO 

Z 

< 


u 

CD 

cd  c; 

4J     TM 

ed  G 

4-> 

cd 

■oc 

■J=!  -o 

G 

'o 

m 

»1  J 

o  cd  co 

^CD.^ 
G3   O 

*5  cd  ed  c_ 


CO 

cd 
IS 

_CD 

CD 
G 

G 
G 

G 

a 

u 

CD 

4-1 

GX 

CD 

N 

^   Si 

g- 
G  co 

Ui 

> 

G 

T3 

S-, 

CD 

G 

CD 

-G     . 

G 

1 

od 

•-a 

CD 

G 

a 

CD 

Oh 

ed 

4-1 

G 

4J      U 

G 

-G 

G 

Oh 

>   G 

G 

m 

o 

G 

o 

G 

•OO 

ed  ? 

O 

CD    U 

s 

CD 

33 

G 

CD 

4-> 

(Tl 

Oo 
< 

t-i 

"Ss 

G   O 
O 

Oh  h 

G   O 
O 
CO 

0!J 

.b! 

co  T3 

^r"o 
G  w 
°  c 

G3.G 

G 
O 

s 

CD 

h-3 

G^ 
CO 

o 

43 
O 
CD 

< 

a 

CO 

> 

O    CD 
co    C 

oS 

ed  co 
o 

CO 

2 
'o 
O 

o 
jo 

4-T 

"ed 

CO 

C/3 


ll 

O 

_    CD 

G   4-r 

CD   G 

H-3 

G 

-  o 

CD    O 
«2  43 

£ 

igo 

o 

0 

4*1 

G 


G 

CO 

1 

4-1 
CO 

G 
pfiS 

G 

o 
s 

t— 1 

co 
co 
G 

o 

4-> 

d 

'cd 

Oh 

.2 

*4-> 

G 
C 

'ft 
co 
E 
CD 

Oh 

O 

CD 

G 

CD 
G 

M 

G 

o 
o 

2 

43 
CD 
Eh 

O 
Q 

CO 

CD 

G 

cd 

CD 
»-    CO 
O  co 


I 


iiESiil^Li 


it 


UNIVERSfTY  OF  ILLINOIS-URBANA 


3  0112  083353604 


